Anthony Bourdain’s Mashed Potatoes Copycat Recipe

Anthony Bourdain’s Mashed Potatoes are a luxurious take on a classic comfort food side dish. Made with creamy Yukon Gold potatoes, cold butter added gradually, and rich heavy cream, this recipe creates an ultra-smooth, buttery mash inspired by the techniques of professional French kitchens.

Why Everyone Will Love This Recipe

These mashed potatoes are simple but incredibly indulgent. The generous amount of butter creates a silky texture, while Yukon Gold potatoes provide natural creaminess and a rich flavor. The careful technique of incorporating butter slowly results in a restaurant-quality side dish perfect for holidays, roast dinners, and special occasions.

What Is the Dish?

Mashed potatoes are one of the world’s most beloved comfort foods, with roots in European cooking traditions that date back centuries after potatoes became an important food source in Europe. The dish became especially popular because potatoes were affordable, filling, and easy to prepare in large quantities.

Anthony Bourdain’s version reflects the classic French culinary approach of emphasizing technique and quality ingredients. Rather than simply mixing butter and cream into cooked potatoes, this recipe carefully incorporates large amounts of cold butter to create a smooth, emulsified texture similar to pommes purée, a refined French-style potato preparation. Fun fact: in professional kitchens, mashed potatoes are often treated as a test of technique because their simplicity leaves little room to hide mistakes—texture, seasoning, and ingredient quality make all the difference.

Cooking Tips

• Use Yukon Gold potatoes for their naturally creamy texture and buttery flavor.
• Salt the cooking water generously so the potatoes are seasoned throughout.
• Drain potatoes well and let them steam dry before adding butter and cream.
• Use a potato ricer for the smoothest texture and avoid overworking the potatoes.
• Add butter gradually so it fully incorporates instead of making the potatoes greasy.

Frequently Asked Questions

Why Does Anthony Bourdain Add So Much Butter?

The generous amount of butter creates the rich, silky texture associated with classic French-style mashed potatoes.

Can I Use Another Type of Potato?

Yes. Russet potatoes can create a fluffy mash, while Yukon Gold potatoes provide a naturally creamy result.

Can I Use a Hand Mixer Instead of a Potato Ricer?

It is not recommended. Overmixing can release too much starch and make mashed potatoes gluey.

Can I Make These Mashed Potatoes Ahead of Time?

Yes. They can be prepared ahead and gently reheated with a little extra cream or butter.

What Should I Serve With Mashed Potatoes?

They pair beautifully with roast chicken, steak, braised short ribs, turkey, meatloaf, and other hearty dishes.

How to Store

Store leftover mashed potatoes in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of cream or milk and stirring until smooth.

How to Freeze

Freeze mashed potatoes in a freezer-safe container for up to 1 month. Thaw overnight in the refrigerator and reheat slowly, stirring in additional butter or cream to restore the creamy texture.

Ingredients

• 4 pounds medium Yukon Gold potatoes, peeled and halved
• 2 tbsps kosher salt, plus more for seasoning
• 6 sticks unsalted butter, cold, cut into ½-inch cubes (1 + ½ pounds)
• ½ cup heavy cream

How to Make Anthony Bourdain's Mashed Potatoes

1. Place peeled Yukon Gold potatoes in a large saucepan and cover with water. Bring to a boil, add 2 tablespoons kosher salt, and simmer for 15–20 minutes until tender.
2. Drain potatoes well and let them stand in a colander for about 3 minutes to release excess moisture.
3. Pass the potatoes through a potato ricer back into the saucepan for a smooth texture.
4. Cook over medium heat, stirring with a wooden spoon, until the potatoes are hot and steam begins to rise, about 2 minutes.
5. Add cold butter cubes in four batches, stirring constantly and allowing each addition to fully incorporate before adding more.
6. Stir in heavy cream and season generously with salt.
7. Serve hot alongside your favorite main dish.