The more butter, the better!
What food reminds you of your childhood? As for French chef Joel Robuchon, it’s mashed potatoes. His signature recipe was so impressive that The New York Times published it, gaining praises worldwide and the unofficial title of “Best Mashed Potatoes Recipe.”
- 1 kilo of potatoes (ratte variety)
- 20 to 30 ml of whole milk
- 250 grams of butter
- Sea salt
As described by Robuchon in the French TV programme Cuisinez comme un Grand Chef, here’s the 10-step recipe to his Michelin-starred pommes purées or mashed potatoes:
- Use 1kg of potatoes, approximately the same size. Do not peel them. (Robuchon used the ratte variety).
- Wash the potatoes and cover them with water, adding an extra 2-3cm on top.
- Add 10g of salt per liter of water.
- Bring the potatoes to the boil and simmer for 25 minutes. Prick a potato with the tip of a knife and try lifting it up. If it falls off it’s cooked.
- Peel the potatoes while still hot and put them through a vegetable mill. Do not use a blender as it makes the mash sticky.
- Add a drop of water to a saucepan and then pour in 200-300ml of full-cream milk. Bring the milk to a boil.
- Over a low heat, add 250g of cold butter, cut into lumps, to the potato mix, little by little.
- Add the milk slowly.
- Mix first with a wooden spoon. When the mix gets softer, use a whisk.
- To make the mix even finer, put it through a sieve.
Lastly, put on a bowl and serve. Bon appetit!
Cover image grabbed from pinterest.com
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