Ever dreamed of tasting the best mashed potatoes? Here's Joël Robuchon's legendary recipe!
If you're passionate about gastronomy, you've probably heard of Joël Robuchon, the legendary chef dubbed the " Chef of the Century " by his peers. His influence on French and international cuisine is undeniable, with over 30 Michelin stars and an exceptional talent for sublimating simple ingredients. Among his emblematic creations, one in particular stands out: his mashed potatoes. Yes, you read that right, a seemingly simple dish that has stolen the show on some of the world's most refined menus. It wasn't a truffle risotto or perfectly cooked meat, but a mashed potato, which, thanks to the magic of Robuchon's technique, has become a must-try dish!
Considered the best mashed potatoes in the world!
In 1983, the New York Times said it would "make your grandmother weep with envy"! Far from being a simple accompaniment, this purée is a veritable work of culinary art, silky smooth and delicately flavored with butter. It's light and airy, yet incredibly rich in flavor. It's this perfect alchemy of simplicity and perfection that has made this purée a legendary dish, served in all Joël Robuchon's restaurants, from the finest Parisian establishments to the world's most prestigious restaurants!
The mythical recipe:
Ingredients:
- 2.3 lbs potatoes (ideally Yukon or Ratte)
- 9 oz chilled butter, cut into small cubes
- 1 cup milk
- salt and pepper
Preparation:
- Boil the potatoes, with their skins, in salted water for about 25 minutes, or until tender.
- Allow potatoes to cool slightly before peeling.
- Rinse the pot, but leave a little water at the bottom. Add the milk and heat slowly.
- Run the peeled potatoes through a food mill, using the finest setting, over the saucepan.
- Heat the potatoes over medium heat for about 5 minutes to evaporate excess moisture.
- Over low heat, gradually add the cold butter cubes while stirring vigorously. The idea is to obtain a creamy texture, without ever stopping stirring.
- Gradually add the hot milk and whisk quickly to make the purée even smoother.
- Add salt and pepper to taste.
- For an ultra-silky texture, run the purée through the food mill again.
Conclusion
Joël Robuchon's purée is not a simple accompaniment. It's a culinary experiment that shows that sometimes, in the kitchen, simplicity can be the greatest masterpiece. By following this recipe, you too can enjoy one of the world's most legendary culinary creations. Bon appétit! :)
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