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🥔 Joel Robuchon's Mashed Potatoes

Joel Robuchons Mashed Potatoes

🍽 Serves ⏲ Total Time
6 30 minutes

🧂 Ingredients

  • 🥔 1 kg rattes or BF 15 potatoes
  • 🧂 1 Tbsp coarse salt
  • 🧈 250 g well-chilled unsalted butter
  • 🥛 250 g very hot whole milk
  • 🧂 some salt
  • 🧂 some pepper

🍳 Cookware

  • 1 saucepan
  • 1 potato ricer
  • 1 large saucepan
  • 1 small saucepan
  • 1 very fine sieve

📝 Instructions

Step 1

Put the rattes or BF 15 potatoes in a saucepan with 2 liters 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.

Step 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.

Step 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.

Step 4

Turn the heat under the potatoes to low and incorporate the well-chilled unsalted butter bit by bit, stirring it in energetically for a smooth, creamy finish. Pour in the very hot whole 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.

Step 5

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

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