Joël Robuchon is one of the cooks that inspire me the most, I always follow what he’s doing and try his new recipes. But one that has been used among all of my friends and family is the mashed potatoes! This recipe is a legend in the world of cooking known as Robuchon Purée.
To make it you will need:
- 500 g fingerling potatoes
- 250 g chilled unsalted butter cut into small pieces
- Hot Milk ½ cup
- Scrub the potatoes and cook them in their skins covered by at least 1 inch of water. Add salt. Simmer uncovered over moderate heat until a knife can easily be inserted and removed. Once done, remove and drain. Meanwhile in a saucepan bring milk to boil.
- When the potatoes are cool enough, peel them and cut them into pieces. Then pass them through the grid of a food mill passing them into a saucepan. Place the pan on low heat, stir the potatoes to dry. Add 3/4 of the butter until incorporated. Slowly add the milk in a thin stream and stir as well until incorporated. Then, stir the puree with a whisk to incorporate air and make it fluffy.
- Pass the puree through a fine drum sieve 2 to 3 times to further smooth. Taste for seasoning.
Web Site: www.joel-robuchon.com