Robuchon's Mashed Potatoes (orig theme)

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Ethnicity
 
Base Type
 
Course
Side Dish  
Preparation Time
30-60 Minutes  
Difficulty
Intermediate  
Serving Size
Comments
It was the recipe that made Joël Robuchon, the Michelin-starred “chef of the century” who has died aged 73, famous and everyone else fat.  
Source
Other
 
Source Description
https://www.theguardian.com/lifeandstyle/2018/aug/06/joel-robuchons-best-mashed-potatoes-in-the-world-recipe  
Last Modified
2020-01-04  
User
Administrator


Ingredients
1 kg scrubbed, unpeeled Potato, raw
250 g Diced and chilled Butter (unsalted)
1 pn Salt, coarse pretzel
250 ml Whole Milk
1 pn Salt and Pepper

Directions 
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.

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.

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.

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.

For an even lighter, finer purée, put it through a very fine sieve before serving.
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