It’s a dish that has marked our childhood: the famous mashed potato. And unlike the Galette des Rois (by Cyril Lignac), which is eaten in January, mashed potatoes can be eaten on any occasion and with any sauce. So why not try your hand at making the best mashed potato you’ve ever tasted, as prepared by the late Michelin-starred chef Joël Robuchon? Here’s a must-try recipe, renowned for its inimitable taste and creaminess. One of its secrets? Lots and lots of butter!
How do you prepare Joël Robuchon’s creamy mashed potatoes?
It’s a dish or side dish that’s easily associated with comfort: mashed potatoes! And to make this classic French dish a success, you need a good hand. And French chef Joël Robuchon’s iconic recipe has everyone in agreement. Could it be because this creamy purée recipe is one of the world-renowned chef’s most famous? It probably is! In fact, Joël Robuchon used to make this family recipe both in his restaurant kitchens and at home with his daughters. Today, we’d like to share with you the secrets of this gourmet purée, creamy and buttery to perfection, to be proudly placed on the table. An easy recipe indeed, but one in which every detail is important.
Chef Robuchon’s easy purée recipe, step by step :
Ingredients:
- 1 kg Ratte du Touquet potatoes of the same size, for even cooking
- 20 to 30 cl whole milk, depending on the desired consistency of the purée
- 250 g cold butter, cut into pieces
- Coarse salt for cooking and table salt for seasoning
Preparation steps :
- Cooking the potatoes: Wash your Ratte potatoes without removing the skin. Cook them in 2.5 liters of cold water, adding 25 g of coarse salt. Bring the water to the boil, then lower the heat. Leave to simmer for 25 minutes. Drain. Chef Joël Robuchon’s secret for successful mashed potatoes: Peel the potatoes while they are still warm.
- Mashed potatoes: Coarsely chop the potatoes in a food mill or masher. Grind to a smooth texture.
- Incorporate butter and milk: Pour whole milk into a saucepan and bring to the boil. Set aside. Gradually add the chunks of cold butter to the potato mixture. Mix until fully incorporated. Gradually add the milk to the mashed potatoes. First with a wooden spoon, then with a whisk to finish. Mix vigorously until smooth and creamy.
- Finishing and seasoning: the crucial step in Joël Robuchon’s purée recipe is the kitchen sieve! Pour your mixture in small batches onto the sieve and spread with a spatula. Repeat the operation as many times as necessary. This is THE secret to a smooth, lump-free purée. Arrange on a large plate and make a few swirling streaks, as the Chef used to do. Add salt to taste.
At Paris Secret, our mouths are watering. And as Chef Joël Robuchon so aptly put it in his famous cooking show on France 3, “Et bon appétit bien-sûr”!