Joel Robuchons Mashed Potatoes Recipes

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JOEL ROBUCHON'S MASHED POTATOES

Categories     Potato     Casserole/Gratin     Dinner     Steam

Number Of Ingredients 5



Joel Robuchon's Mashed Potatoes image

Steps:

  • 1. Put the potatoes in a saucepan with 2 litres of cold water and 1 tablespoon of coarse salt. Bring to a simmer, cover, and cook until a knife slips in the potatoes easily and cleanly, about 25 minutes.
  • 2. Drain the potatoes and peel them. Put them through a potato ricer (or a food mill fitted with its finest disk) into a large saucepan. Turn the heat to medium and dry the potato flesh out a bit by turning it vigorously with a spatula for about 5 minutes
  • 3. Meanwhile, rinse a small saucepan and pour out the excess water but do not wipe it dry. Add the milk and bring to a boil.
  • 4. Turn the heat under the potatoes to low and incorporate the well-chilled butter bit by bit, stirring it in energetically for a smooth, creamy finish. Pour in the very hot milk in a thin stream, still over a low heat, still stirring briskly. Keep stirring until all the milk is absorbed. Turn off the heat and taste for salt and pepper
  • 5. For an even lighter, finer purée, put it through a very fine sieve before serving.

1 kg 1 kg potatoes, preferably rattes or BF 15, scrubbed but unpeeled
1 tablespoon Salt coarse
250 grams Butter, diced and kept well chilled until use
1 cup 250 ml whole milk
2 pinches Salt and pepper to taste

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