The mashed potato recipe of world-renowned chef Joël Robuchon has made waves in the culinary world since it was first put out to the world.
The Michelin-grade mash may be an intimidating prospect to those trying it at home, but this recipe is surprisingly easy to follow.
The top selling point of Robuchon’s approach is that it yields an unbeatably rich and velvety texture. It also comes with a health warning, however.
The recipe uses copious amounts of butter and milk which lends its unmatched creaminess. There are several other ways it can be served, but the chef’s preferred version famously consisted of a 2:1 potato-to-butter ratio.
YouTube is filled with demonstrations of the famous recipe, which some viewers have confirmed is “almost ethereal” and “from another planet.”
The result is truly indulgent, but Robuchon’s recipe promises to elevate the humble side dish to new heights as the winter months roll in.
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One kg potatoes, scrubbed but unpeeled
250g butter, diced and kept well-chilled until use
250ml whole milk
Salt and pepper
Place the potatoes in a saucepan with two litres of cold water and one tablespoon of coarse salt. Bring to a simmer, cover and cook until the potatoes can be sliced effortlessly with a knife. This should take about 25 minutes.
Drain the potatoes and peel them. Put them through a potato ricer (or a food mill fitted with its finest dish) into a large saucepan. Turn the heat medium and dry the potato flesh out slightly by turning it vigorously with a spatula for about five minutes.
In the meantime, run a small saucepan and pour out the excess water, without wiping it dry. Add the milk and bring it to a boil.
Turn the heat under the potatoes down to a minimum and incorporate the well-chilled butter bit by bit, stirring it in vigorously for a smooth creamy finish. Pour in the hot milk in a thin stream while the potatoes remain over low heat. Stir in the rest of the liquid energetically until it is completely absorbed. Turn off the heat and season to perfection with salt and pepper.
Those wanting to make their puree even lighter can pass the potatoes through a sieve one last time before serving.
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