Joël Robuchon's mashed potatoes. Home cooking recipes with step-by-step photos.

Joël Robuchon’s mashed potatoes

  • Prep time: 25 minutes
  • Cook time: 10 minutes
  • Serves: 4
  • Difficulty: medium
  • Course: main course
  • Cookware: potato masher or manual food mill, silicone spatula
  • Cuisine: French

Ingredients

  • 1 kg potatoes, preferably Ratte
  • 250 g cold butter
  • 250 ml warm milk
  • freshly ground black pepper
  • salt

Cooking method

Step 1

Peel the potatoes. Pour cold water into a saucepan, add potatoes. Put on medium heat and bring to a boil, add salt, reduce heat to low and simmer until tender.

Step 2

Cut the butter into small cubes. Drain well, return potatoes to saucepan over a low heat. Dry slightly, stirring constantly. Remove from the heat. Mash the potatoes until smooth. Add the butter cubes one by one energetically mixing with a silicone spatula. Add salt. Constantly stirring gradually pour in the milk, bringing the purée to the desired consistency. The butter gives the purée its flavour, and the milk regulates its thickness.

Ingredients for mashed potatoes. Home cooking recipes with step-by-step photos. Add butter. Joël Robuchon's mashed potatoes. Mashed potatoes. Home cooking recipes with step-by-step photos.

My tips and tricks:

Try to choose the same size potatoes so they are cooked simultaneously. If the size of the potatoes is too different, then cut the largest ones into several parts. Robuchon made his purée with a manual food mill. If you are lucky enough to have such a device, I guarantee that your purée will be smooth. Never use warm butter. It is important that the oil is cold: then the texture of the purée will be so smooth and velvety.

Joël Robuchon's mashed potatoes
 
Prep time
Cook time
Total time
 
Author:
Recipe type: main course
Cuisine: French
Serves: 4
Ingredients
  • 1 kg potatoes, preferably Ratte
  • 250 g cold butter
  • 250 ml warm milk
  • freshly ground black pepper
  • salt
Cooking method
  1. Peel the potatoes. Pour cold water into a saucepan, add potatoes. Put on medium heat and bring to a boil, add salt, reduce heat to low and simmer until tender.
  2. Cut the butter into small cubes. Drain well, return potatoes to saucepan over a low heat. Dry slightly, stirring constantly. Remove from the heat. Mash the potatoes until smooth. Add the butter cubes one by one energetically mixing with a silicone spatula. Add salt. Constantly stirring gradually pour in the milk, bringing the purée to the desired consistency. The butter gives the purée its flavour, and the milk regulates its thickness.
My tips and tricks
Try to choose the same size potatoes so they are cooked simultaneously. If the size of the potatoes is too different, then cut the largest ones into several parts. Robuchon made his purée with a manual food mill. If you are lucky enough to have such a device, I guarantee that your purée will be smooth. Never use warm butter. It is important that the oil is cold: then the texture of the purée will be so smooth and velvety.