French Restaurant Mashed Potatoes
What’s your favorite style of mashed potato? When I make mashed potatoes at home, I’m a fan of skin-on (aka, “dirty” mashed potatoes) — partly because I like the texture, partly because I don’t like peeling. But as for my favorite style of mashed potato, there’s no question: fancy-restaurant mashed potatoes. You know what I mean — the kind that come beside a filet of poached salmon or white asparagus that cost more than your cell phone bill. The super-creamy kind that make you pause mid-bite and say, “How do they even do this?”
“Butter,” explains chef Matthew Ryle in his new cookbook, French Classics. “And lots of it.” Plus, a few more tricks — like baking the potatoes, instead of boiling them — to achieve “truly luxurious, restaurant-quality mash.” Here, Matthew shares his recipe for pommes purée.
Pommes Purée
From French Classics: Easy and Elevated Dishes to Cook at Home, by Matthew Ryle
For the dry potato mash
6 large potatoes, ideally Maris Piper or Yukon Gold
salt, ideally rock salt
To finish
1kg (4 cups firmly packed) dry potato mash (see above)
about 500g (4 sticks) butter
about 200ml (scant 1 cup) whole milk
fine sea salt
white pepper, freshly ground
Preheat the oven to 180°C fan (350°F for a standard oven, or 400°F for convection).
Prick your potatoes with a small knife; this will stop them from exploding in the oven. Place them on a baking tray on a bed of rock salt (any salt will work, but cheap rock salt works best and you can re-use it next time you’re making mash). Bake for 60 minutes, or until the potatoes are soft.
Cut the potatoes in half once they are out of the oven, so steam can escape. Scoop the cooked potato flesh out of the skins and pass it through a potato ricer.
Put the weighed dry potato mash in a medium saucepan over a medium-low heat. Cut half its weight of butter into small cubes and slowly add to the potato, stirring, using splashes of the milk to stop the butter from splitting. You may not need all the milk; you are just using it to bring the mash to your desired consistency and help get that butter inside. Add fine salt and ground white pepper to taste.
Optional: Pass the finished mash through a fine-meshed sieve. This final stage is not 100 percent necessary, but does guarantee beautifully lump-free mash.
Thank you so much, Matthew!
P.S. More potatoes, just because we love them:
* how to make English jacket potatoes
* a potato salad trick
* what’s the best part snack of all time? this
* the perfect crunchy roast potatoes
* 8 mashed potato mix-ins
* three strategic starters for a dinner party
* social anxiety and the power of potato chips
(Photos by Patricia Niven. Excerpted from French Classics: Easy and Elevated Dishes to Cook at Home by Matthew Ryle, on sale now from Bloomsbury Publishing. Copyright © 2025 by Matthew Ryle. All rights reserved.)
Tags: potatoes
Comments
124 commentsI come from Southern/Midwestern stock, and my late great aunt always made mashed potato with this level of butter (and garlic and onion powder), of course cut down for the portion size she was making. They were legendary!
At the Culinary Institute of America this mashed potato method was called “Joel Robuchon potatoes.” Nice to see it having a moment!
I feel I must tell you all- they say it doesn’t matter between baking and boiling. With baking, the potatoes lose some of their moisture, thus being able to soak up the butter. Boiling doesn’t do this. Try it! You won’t regret it.
Two summers ago I was at a thing and someone was leading an ice-breaker. The first question the leader asked us sparked some conversation, but not a ton. The second fell totally flat. It got all weird and awkward. So the leader shifted gears. She put down the paper with the prompts and confessed that none of the provided questions that she was supposed to pose seemed all that interesting to her. I later learned that she was panicking in this moment, but she looked cool as a cucumber and so confident when she said to us, “Give me 10 seconds. I’ll think of at least one better question in 10 ten seconds.” So there was a pause and we were quiet. It didn’t take long for her to think of something. “Potatoes,” she said. “Tell me something about potatoes– your favorite way to prepare them, a memory, a story. Everyone must have something to say about potatoes.” Turns out she was right and this question prompted much discussion. It was just the right level of freedom and depth, but also totally random and silly. My story was about my daughter who, when she was turning three insisted that the only thing she wanted for her birthday dinner was sour cream. (She’s almost 6 now and will still eat it with a spoon if allowed!) So I’m having people over for…. sour cream? Obviously potatoes saved the day. We had a baked potato bar and salad and a big old chocolate cake. Yum!
What kind of butter does he recommend??? I’ve been on a butter kick since reading Butter by Asako Yuzuki. The characters in this book would absolutely agree with the ratio of butter in this recipe.
This is a butter recipe with a small amount of potatoes for texture 🤣 Always here for it
I’m late to this post. I’m not a fan of mashed potatoes (my daughter does make very good mashed potatoes) She just adds butter and mashes away, no one is allowed to mash them except her (her rules). We also have a family member who is allergic to dairy and we will use Nuttlex if they are over for dinner.
Spotted the edited tagline of “People are losing it over the butter” and literally laughed out loud. COJ out here in real time *chef’s kiss*
I started simmering my raw potato chunks in Better Than Boullion broth–just add a big spoonful to the water. I also add slivered garlic cloves to the water as well. When mashing I use Half n Half creamer, butter, Maldon salt, some reserved potato water, and add a big squeeze of sour cream to the mix. A nice pop of flavor is created by generous shakes of Garlic Gold Toasted Nuggets while whipping it all together. Trial and error and lots of experimenting by me to get to this yumminess!
My husband and I left the kids in the care of our 17 year old at the Airbnb and went to a Michelin starred restaurant when we were in Paris for spring break. As part of my main course I had mashed sweet potatoes that tasted like they’ve been put through a sieve, mixed with heavy cream and then whipped into a kind of sweet potato whipped cream nirvana. I really want to try this recipe with sweet potatoes to see if it recreates that magical moment! Also, I am all in for all the butter. Once a year, why not?!
Forget mashed potatoes, I need popcorn to watch this comment section!
HAHAHAHAHAHAHAHAHA
With butter?
As happenstance would have it, I did come across this article while consuming heavily buttered popcorn (while watching the baseball game). Usually my husband is the popcorn maker, but I stepped up to the plate so he wouldn’t have to peel his eyes away from the TV. Apparently my estimation of butter to kernel ratio was off – but I didn’t hear any complaints about it! Our son pointed out it could use a wee sprinkle more salt. At that point, I obviously obliged.
I’m in Georgia, Southern as it gets & butter makes it better!! Now…what is that delish looking concoction to the side of the mash??? That looks divine too!! I think I will try to google that image because fantastic mashed potatoes need a fab gravy sometimes!!
500g of butter!!!!!!!!!!!!!!!!!!!!!! :O.
!!! 500g butter and 1 kg potatoes???
While my husband would appreciate that much butter, I still follow my mom’s old school Pennsylvania Dutch style “recipe”. Peel and cut the potatoes into evenly sized cubes. Place in pot of cold water with salt (salty like the sea). Bring to a boil, cook until potatoes are fork tender. DRAIN WELL. Put a stick of butter in the bottom of your mixing bowl, have some warm milk ready too. Dump the potatoes over the butter, add salt and LOTS of pepper. Mash by hand until butter is melted and incorporated and potatoes are fairly smooth. Fire up the hand mixer, drizzle in warm milk as needed and whip until they are smooth (but not too long because then they can get gummy). I have yet to meet anyone who doesn’t love these potatoes and they aren’t precious enough that you need a special occasion or a lifetime supply of butter to make lol.
As someone who grew up in central PA as part of a Pennsylvania Dutch family, I’ve been making them this way my whole life and didn’t even realize it was regional/cultural! It’s always so funny to learn an experience you thought was universal isn’t. The only difference is that my mom would add a few dashes of garlic and onion powder for a bit of extra oomph – just gives it a little something special.
Olive, I am so curious where you are from! I grew up in Hollidaysburg. I also thought this was the only way to make mashed potatoes for a very long time, I’m so glad I’m not the only one who loves them! Sometimes I add garlic too, depending on my mood!
That side of the family is from the York/Lancaster area, so along with these (perfect and correctly-made, haha) mashed potatoes, we also grew up on Lebanon bologna, shoofly pie, and chow chow ❤️ I moved away after college and have been in a different part of the country for almost 20 years now, but to this day, I’ll never stop trying to convince my friends – who look absolutely revolted! – that a pickled red beet egg is the ideal picnic food.
My grandma makes mashed potatoes this way and I love them! She’s in Huntingdon, PA. One of my aunts (also from there) would make Cope’s corn for Thanksgiving and I’ve never seen it anywhere else!
Lived in Dauphin and Lebanon Co. for 15 years – Cope’s corn…Sigh. Nothing comes close.
Lived in Dauphin and Lebanon Co. for 15 years – Cope’s corn on the holiday table…Sigh. Nothing comes close.
My husband adds an egg yolk or two – he learned this from an Anthony Bourdain (RIP) show, def adds creaminess and richness!
My sister does this as well. And she adds quite a bit of Parmesan.
Spoiler alert: anything tastes good with 500 gr of butter in it.
I once worked on a wonderful “Learn to Cook” series for a brand I used to work for. They asked a French chef to teach people to make some dishes at home, and I’ll never forget his line, delivered in a wonderfully French accent: “Delicious mashed potatoes must be 50% butter and 50% potatoes.” He also always melted the butter before adding it to the potatoes, and said if you want to replace some of the butter with milk or cream, make sure that’s warm too. And, to be honest, my homemade mashed potatoes beat all but the very best restaurants (at least according to my family and me), so there’s that.
In response to all the butter concern, first I can confirm that this my chef husband would agree with this quantity of butter. Baking the potatoes is not 100% necessary; boiling will work very well too. What it comes down to: if you are perfectly happy with a smaller quantity of butter, you do you! But if you’re thinking there is something missing, that it’s not quite as delicious as you get in a restaurant, the answer is likely more butter and possibly more salt. I will say we don’t put any milk – if you add the butter gradually it won’t split. Happy potato-ing ;)
Now that you all have mostly freaked out about the amount of butter (it’s not a 1-to-1 ratio; that’s where I’ll draw my line), can we please talk about the rock salt? I’ve baked many potatoes without a layer of ice melt. What’s the point, please?
I have no idea the author’s reason, but I’m guessing the rock salt is working as an insulator so that no part of the potato is touching the hot pan and cooking faster or browning.
Laughing so hard at the shock in the comments, since this post made me immediately think “FOUR STICKS OF BUTTER? My kind of recipe!” Also, the post photo made me VERY VERY HUNGRY
Aly, I’m with you!
Side note about butter: I recently bought a butter bell which we keep on the countertop and it has DRASTICALLY increased the amount of butter my family consumes–maybe not a good thing? But it is lovely always having soft, salty butter available…
Not to start something in an already controversial post, but I’m someone who looooves butter and…prefers it cold 😂 Like I will let my toast cool off for a few minutes so that the butter doesn’t melt when I spread it on (nightmare!). I also prefer buttercream frosting when it’s fridge-cold! People either feel totally seen or totally disgusted when I share this information, very few seem to land in the middle 😂
OMG a butter bell is the single best thing ever! I live in South Africa, where our houses aren’t very well insulated and we don’t have central heating. So using a butter bell in winter is so hard! It’s just TOO COLD in my kitchen to keep the butter warm enough to stick inside the bell. But in every other season, it’s 🤌
Oh, Siri, the same thing happens to the butter bell in my Boston kitchen in the winter. I can’t even soften butter to bake. And we have central heating, steam radiators, and the thermostat cranked up, it’s just a drafty old apartment.
I am a big fan of butter but my that’s a lot of butter lol. Otoh if I think of it as a sauce it makes sense.
The butter. Could never. Just not much of a butter girl; please don’t hate me. But THIS is my version of best potatoes, and if you have issues with dairy it’s for you. It’s from an old cookbook but I found it on someone’s blog online, so here’s the link: https://stowell.wordpress.com/2013/12/03/pommes-boulangere-smart-lady-that-bakers-wife/ Don’t skip the leeks. With a good green salad and a glass of wine you can pretend you’re in Paris. Or, even better, in the Maine woods where I live, no pretending required……
Awesome recipe, do I miss the times of good old food blogs!
A lot of reservation in the comments about the amount of butter, I bet they’d still be good with less! I think some occasions call for all of the butter and carbs, so this is a good back pocket recipe for holidays, birthdays, and other occasions that call for throwing calorie counting and healthy eating to the wind. Thank you!
lmao I’m tempted to make these for thanksgiving to horrify my body shaming mother
I have a body shaming mother too! When I make my very, very buttery and delicious mashed potatoes for thanksgiving, I don’t say a word! 🤫
I love mashed potatoes too, and when I had my tonsils removed my husband made me lots of mashed potatoes LOADED with butter. So comforting! In the recipe instructions, what’s meant by adding milk to prevent the butter from ‘splitting’? I also want to add, my special mashed potato trick is adding Boursin cheese (shallot & chive flavor).
Splitting is when the milk solids and fat separate (for example, when making clarified butter). And ooh, Boursin! Love the idea of infusing with those flavors.
At this point I assume most restaurant dishes are black-hole singularities of butter and salt, which is part of why I order things like fine-dining-style mashed potatoes when I’m out instead of preparing them at home: I would have to think long and hard about what went into that silky antimatter purée if I poured my time and groceries into making it myself. Fair play, complicated food! I will delight in your sudden existence like a baby who has yet to develop object permanence.
You should be a food writer! This is amazing.
I knew this was your comment, before I even looked at whose name it was. “Black hole singularities of butter and salt” lol
I agree that mashed potatoes are the best. But I’ve been so, so disappointed recently with overly salted mashed potatoes when dining out. Two different places! I know restaurants pile on the salt for flavor, but good god it was overwhelming. Guess I’ll have to make them more at home.
Lots of butter and homemade stock are why restaurant food tastes so good. I can’t justify THAT much butter, but man do they sound delicious.
I’m glad I’m not the only one who gasped at the amount of butter! I will say though, that in this household COJ’s “Perfect Crunchy Mashed Potatoes” are on repeat in the fall. JO : could you possibly post the following on your insta, or somewhere, I know you’re thinking about this too: For those of us in NYC, and have the means, SNAP benefits are stopping JUST in time for Thanksgiving. Over 1.7 million NY families rely on SNAP (probably more) This is an easy way to drop off food if you’re looking to do that https://nycommonpantry.org/food-rescue/
I meant “perfect crunchy roast potatoes”!
Thank you for sharing about SNAP benefit not going out. Sharing a recipe for a side dish that calls for a pound of butter when millions may be soon going hungry is a……. choice.
Okay, for those now wanting mashed potatoes immediately and don’t want to quarry a pound of rock salt or buy $6.00 worth of butter, my secret weapon for the fluffy perfect non-waterlogged side dish is the Instant Pot. Put those taters in there on the steaming rack, pour 1/2 cup of water on the bottom, close it up, high pressure for 9 minutes, instant release and BOOM. They mash up soft like a hot knife through one pound of butter. (From Melissa Clark’s “Dinner in an Instant” cookbook.).
Quarry a pound of rock salt 🤣
Ooh I will try this!
100% agree. It’s the only way I do it now!
I use a recipe inspired by Pinch of Yum’s instant pot mashed potatoes recipe and it’s great. Instead of all the butter, which is admittedly delicious, I use a block of softened Neufatchel cream cheese to give it creamy tang.
My potato soup recipe uses this trick and my husband makes the yummiest mashed potatoes with cream cheese (or neufatchel) also. It’s also good in tomato soup and Mac and cheese.
I’m not sure how much butter my husband uses (A LOT) but he will put them through the food processor. They are delectable. He used to work at *the best* French restaurant in Philly. RIP le bec-fin.
LE BEC -FIN!!!!!! The Crabcakes!!!!!!!!!!
But as a new to the Philly-area resident, what’s your favorite restaurant these days?
Lisa, depends where “Philly area” means to you…. but my new favorite swanky place is the redesigned 1906 at Longwood Gardens, in Kennett Square.
Parc is exceptional. There is so much good food in Philly! I live out in Lancaster City now. Middle child makes excellent sandwiches, theres so many places to go now, and most of them I probably haven’t been to. My husband also prefers to cook at home, and I can’t say no to that. Welcome to Philly!
There is excellent food all over PA!
Half its weight in butter? LOL no. The best mashed potatoes I’ve ever eaten were some I made myself a few years ago as part of Christmas dinner. In brief: Peel, chop in chunks and boil the potatoes. Put a whole clove of garlic (peeled) in the pot with the potatoes and let it boil, too. Drain the potatoes when they’re tender and let them steam a bit in the pot to dry. Put them through a potato ricer, along with the now-soft, boiled clove of garlic. Add some butter, salt and milk and a little bit of crumbled Gorgonzola cheese. (Eyeball these ingredients and taste as you go.) Stir everything together and voila, you have heavenly mashed potatoes that won’t give you a heart attack.
Well. If serving four people, that’s one stick of butter and 1/4 c milk per person. we use 1/4 stick of butter and a dollop of milk for the same amount of potato and Yum! Also keep the skin on, but we throw in several cloves of peeled garlic with the potatoes to boil (i think if we bake potatoes we will eat them that way, as they have their own special goodness) then mash the garlic & potatoes at the same time, plus a little butter & milk – or better yet, plain yogurt. We got this idea fron a restaurant! So i guess these are our restaurant potatoes!
That’s exactly how I make mine too! I’m making them tonight with buttermilk roasted chicken- yum!
Glad you flagged the portion size here, as one kilo of potatoes is obviously way too much for four people!
Yeah, looking at four cups of dried potatoes, so one cup per person (i mean, it is mashed potatoes!) am i missing it, i couldn’t find the number of servings?
Everybody’s comments gasping about the amount of butter in this recipe are cracking me up. Call me crazy but I LOVE BUTTER and I am here for these potatoes! Haha. What are mashed potatoes anyway but a vehicle to get butter into your mouth? 🤪
Exactly ! As we say at our house, ” butter is a side dish “
Agree!
I slather my kids’ food in kerrygold butter … but 1 stick per 1 cup of potatoes, frankly sounds disgusting.
Amen to that!
Never met a potato I didn’t love. (Last meal on earth will include the creamiest mashed potatoes ever!) My fav method includes warmed milk and butter poured over cooked unpeeled new potatoes hand whipped until creamy. The workout, the reward as Hubs says.
Hey team, could you please do a post regarding how to support food banks or even how to provide cash support for those who might be in need in the coming days? I was hoping today’s food related post would include something. Maybe Friday roundup will cover this? Thank you!
I posted something similar, plus a food bank resource in NYC a few minutes ago. https://nycommonpantry.org/food-rescue/
Bobby, thanks for sharing the link! Here’s a link for LA including a couple for pet food pantries for pet owners who may help as well: https://www.lafoodbank.org/ https://www.laanimalservices.com/petfoodpantry https://pasadenahumane.org/services/owner-assistance/pet-food-pantry/
Hey Zeynep. Thanks for the note. This is very much on our minds, and I know we’re all looking for the best answers to that question. Personally, I’m seeing the most action happening on a very local level (neighbor-organized food drives, schools channeling donations to nearby food banks), so I’m trying to keep tabs on what’s most urgently needed. I’m also grateful to the readers sharing their advice and resources in this comment section (thank you!). But this is a terrifying prospect, and of course, we’ll continue to amplify the issue, be it here or on social.
Hi Zeynep! I echo Kelsey’s comment about finding the people who are doing the work extremely locally. I help organize with a mutual aid group in my city and we have community fridges (a fridge that is in a public space where people can take what food they want for free). If your community has those, you can learn how to contribute food. That can be either buying some groceries, putting cooked meals in the fridge, etc. Donating money to a local mutual aid group or food bank is also really useful in terms of getting food directly to those in need in your community. Keep doing the work and caring for neighbors! <3
Yes to all of this. Going to add that when people are pinched or going hungry, pets usually do as well. Please consider ALSO supporting your local shelter at this time as they often will provide pet food to the needy.
Aldi is offering holiday items for $40. ltd special; in Thanksgiving food stuffs this can include a turkey. Look for red tagged items. Advertisement Est. Feeds 10 people. The 40 kits we dropped off locally went over very well. https://www.aldi.us/products/thanksgiving/feast-for-10/k/259
Please no more Amazon affiliate links. It feels pointless to ask, yet I know it can’t be that hard to find another website that sells potato ricers.
Amen!
Agreed. I had thought that COJ had made a pointed effort not to anymore, maybe a year ago or so, but alas. That might have just been for books? Regardless, disappointing.
Holy cow 4 sticks of butter!!!! 😬
I am very confused. at what point does the baked potato join the dry mash? also 1 kg of dry potato mash seems like a lot to me given that it weighs almost nothing.
The dry mash *is* the baked potato. After the potatoes are baked, you cut them in half and scoop the baked potato insides out of their skins. The insides then go through the potato ricer, and the resulting riced potatoes are the “dry potato mash”.
You make the dry mash out of the baked potato!
ah that makes sense. I thought it was some sort of convenience product (potato mash flakes?) and doubted a kg of it would fit in a medium size saucepan together with everything else
This has the potential to be even more controversial than the post on how to be a good dinner guest and I am here! For! It!
My mashed potato hack is buying the ones in the refrigerated section at Costco. They’re better than anything I’ve ever made and they take 5 mins to make :)
Oh my goodness! I don’t think I’ve ever eaten mashed potatoes this fancy and probably won’t. I’ll stick with Joanna’s jacket potatoes for my treat each winter! Mmmm. But I also pay $20 a month for Mint Mobile … So while a dinner that costs more than my cell phone bill is a splurge, it’s not at the level the author was alluding to in the beginning!
Hahaha I also wondered how much people are paying for their phones these days.
Chuckling at the butter haters ;) haha For [Canadian] Thanksgiving this yer I made really good mashed potatoes based on an Alison Roman recipe. Yukon golds with chives, buttermilk (!!), cream, and a stick of butter. Honestly the most restaurant-worthy mashed potatoes I’ve made and I’ll always put buttermilk in them now!
Smitten Kitchen has buttermilk in one of her mashed potato recipes and I’ve used it forever since. It adds the best tang!
Not a butter-hater, just heavily invested in my certain size wardrobe! I can’t be eating like that, but good on anyone who can!
Sorry for the off-topic comment, but a few weeks ago Joanna mentioned that Freddie was making some muffins that his kids loved and several readers chimed in and said that their kids love that muffin recipe as well. I thought I bookmarked it, but I can’t find it now. Does anyone know what muffin recipe it was?
Melissa Clark’s harvest muffins from this post? https://cupofjo.com/2025/09/15/freddie-joanna/#comments xox
Jess., yes, thank you!
I think we all just experienced a collective jaw drop!
100%!
Maybe this is mashed potato sacrilege but I put cream cheese in mine to make it creamy. For 5lbs of potatoes it’s usually a stick of butter, half a package of cream cheese, and a splash of cream. You don’t taste the cream cheese but the consistency is great!
Wow, I’m intrigued! Do you use a masher to mix it in?
Oh I do this too! I think it gives it a subtle tangy flavour!
Yup! Throw it all in there once I drain my boiled potatoes, then mash with a hand masher.
Team – don’t sleep on Ina’s make ahead potatoes. You can actually reheat them and people go wild. They have a lot of butter and a whole block of goat cheese.
We did the cream cheese AND a packet of lipton onion soup mix. They were called dream potatoes and they were a DREAM!!
Learned the cream cheese addition when living in PA – now the standard. Delicious!
I use a bit of labneh in mine.
This is already too much work for me. lol.
I got to “potato ricer” and was out.
French recipe from a not French chef that never lived in France.. Make it make sense. BTW this is clearly inspired (copied) from the Robuchon purée. Please look it up. Just because it’s French and western doesn’t make it ok to not give context to the recipe.
I hear you and have not compared these recipes side-by-side, but I also want to point out that my mother has a nearly identical recipe and has absolutely no idea what Robuchon is and has never read a French Cooking cookbook of any kind. Her recipe likely came from some 1970’s community potluck cookbook. I suspect a lot of people have simultaneously come to the conclusion that the best mashed potatoes involve a lot of potatoes and butter mixed with cream, salt, and pepper.
My best friend’s dad (in Germany, no French relations) made his mashed potatoes in the 80s similarly, with a potato ricer and a lot of butter. So many memories of dinners at their house (with little sour boiled sausages).
All that butter, this recipe is for special occasions only. Which is why I will be making this for Thanksgiving this year, I LOVE good restaurant mashed potatoes.
My mother feels the exact same way! She makes mashed potatoes exactly like this on precisely three days a year: Thanksgiving, Christmas, and my father’s birthday. She does a pared down version the rest of the year, but three days a year it is no hold barred. She literally makes everyone leave the kitchen when she makes them for the holidays because we all love them in ignorance.
I’m sure these are delicious and I look at food as something to be enjoyed and not always about the nutrition but holy macaroni, a 1:2 butter/potato ratio is MADNESS, even for this Midwest girl. my word.
I don’t think I could actually use an entire pound of butter for one side dish. That’s more than a whole pan of brownies! A whole pie! A double crust pie!! Honestly, I can’t think of anything that uses that much lol. But hey, YOU DO YOU BOO..I am not one to yuck anyone’s yum. I too love skin on mashed. I made a really fun meal last week, from a recipe from my favorite vegan IG dude, Veganezer. Fried “chicken”, Nashville style, made with mushrooms. So so so good. And less trouble than I thought. I served with homemade Buttermilk biscuits and mashed potatoes and my Juan’s made blue cheese dressing to dip and for a green and tomato salad. It was heavenly. A really fun treat meal. I’ve loved everything I’ve made from Veganezer and he’s so fun to watch. He’s awesome with tofu, tempeh- esp spicy and really creative dishes.
500 g of butter. Whew. Sometimes I won’t even make a cake if it calls for more than one stick of butter and that’s dessert ffs. I’m shook.
LOL. That’s more than 1/3 cup or nearly 6 tbsp of butter. Per YUKON GOLD potato. Not even a large Russet. No wonder fancy restaurant mash is so good.
This comment made me laugh! Haha! I guess I’d eat amazing mashed potatoes over dessert, all things considered.
Honestly, Here2Say, I want potatoes over dessert too. EVERY SINGLE DAY. I’ll take my butter here.