Joel Robuchon's 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.
Source