Joël Robuchon’s Mashed Potatoes

Name: Joël Robuchon’s Mashed Potatoes
Total time: 3600 s
Yield: 6 servings
Cuisine: American
Ingredients: 1 kg small potatoes (of similar size); 300 gr unsalted butter; 400 ml warm whole milk; 1 tablespoon salt

Ricardo @tallcook

Manhattan, New York, United States

Today, I reveal to you the recipe for Joël Robuchon’s mashed potatoes—a legendary mash, considered the best in the world.

Ricardo @tallcook

Manhattan, New York, United States

Today, I reveal to you the recipe for Joël Robuchon’s mashed potatoes—a legendary mash, considered the best in the world.

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Ingredients

1 hour

6 servings

1 kgsmall potatoes (of similar size)
300 grunsalted butter
400 mlwarm whole milk
1 tablespoonsalt

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Steps

1 hour

1

Cook potatoes with skin on during 35-40 minutes (start with cold water, with a generous pinch of salt).
2

Drain and peel the potatoes. Keep warm in bowl covered in plastic film with a slash on top.
3

Rice or mash the potatoes. Then pass potatoes through a sieve to achieve a finer texture.
4

Put potatoes in a pot on a stove at medium temperature and stir to try to remove the excess of humidity. Incorporate the butter in cubes. Stir vigorously.
5

Incorporate a bit of hot milk to achieve the desired texture. Rectify with salt.