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Michelin-Style Mashed Potatoes

Name: Michelin-Style Mashed Potatoes
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Ingredients: 500 g ratte potatoes; 250 g unsalted butter, cold/diced; 300 ml double cream; maldon salt; cold milk

A creamy, velvety mashed potato recipe served in a Michelin-star restaurant.

Recipe by Adam Byatt

From YouTube · Apr 1, 2026

Watch on YouTube

A creamy, velvety mashed potato recipe served in a Michelin-star restaurant.

15 min

Prep time

40 min

Cook time

55 min

Total time

4 servings

Yield

Ingredients

5 ingredients

Adjust servings

Servings: 42 to 8

Ingredients and nutrition update together

Per serving790 kcal

Fat: 75g
Carbs: 25g
Protein: 7g

Whole recipe (4 servings): 3160 kcal

Method

10 steps

Peel the potatoes and wash well.
Place potatoes in a pan of salted water and bring to a very gentle simmer.
Cook until a knife can be inserted and the potato drops off the knife, about 40 minutes.
Drain the potatoes and pass through a tamis twice while hot.
Transfer the mashed potatoes to a heavy pan over medium heat and cook until the fat begins to split.
Add cold milk gradually to re-emulsify the mixture, stirring constantly.
Use a whisk to work the starch and emulsify the mash, adding more milk as needed.
Bring the mash to a boil, then turn off the heat and pass through a fine sieve or shimmer for extra smoothness.
Return the smooth mash to the pan, add a knob of butter and a splash of cream, and season with Maldon salt.
Finish with a small amount of butter and cream, and adjust seasoning as needed.

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Recipe notes

Helpful tips

Pass the mashed potatoes through a tamis or fine sieve for extra smoothness.
Work the butter into the hot mashed potatoes until they start to split, then re-emulsify with cold milk.
Use a whisk to work the starch and achieve a velvety texture.