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5 from 1 vote

Pommes de Terre Robuchon

Recipe adapted from John Sundstrom's cookbook, "LARK: Cooking Against the Grain."
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Side Dish
Cuisine: American, French
Keyword: Mashed Potatoes, Pommes de Terre Robuchon
Servings: 4 servings
Author: Kyle


  • 2 pounds white or yellow fingerling potatoes
  • 2 Tablespoons kosher salt
  • ½ pound unsalted butter, softened
  • 1 cup heavy cream
  • 1 Tablespoon minced chives, for garnish


  • Put scrubbed potatoes and 2 Tablespoons kosher salt in a large pan and cover with water.
  • Over high heat bring potatoes to a boil, then turn down the heat.
  • Simmer for 20-30 minutes until tender when pierced with a fork.
  • Drain water from the potatoes.
  • Put half the potatoes through a food mill with the smallest attachment disk, or a ricer.
  • Add the second half of the potatoes to the food mill (or ricer) with the butter and push through.
  • In a medium saucepan, bring the cream to a simmer then add the potato mixture.
  • Stir with a fork until the cream and potatoes are well mixed.
  • Taste and add salt as needed.
  • Put the potatoes into a serving bowl or individual ramekins and sprinkle with the chopped chives.
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