How to make the ultimate decadent mashed potatoes by star chef Joël Robuchon

Mashed potatoes are almost always a good idea, but especially now that it’s getting colder and dark earlier. A creamy, golden-yellow fluffy cloud on your plate—doesn’t that make you incredibly happy? Here’s how to make the most delicious, most indulgent (just look at how much butter, haha) mashed potatoes of your dreams, following the recipe by the late star chef Joël Robuchon:

Robuchon, whose restaurants around the world earned him thirty (!) Michelin stars over a sixty-year career, had just one dish that consistently appeared on every one of those different menus: his Purée de pommes de terre. We think that says enough about how legendary this humble dish is… Try it at home! Here’s how—and be sure to watch the video of that calm, friendly master chef who is more than happy to share his secret:

How to make Joël Robuchon’s legendary mashed potatoes

• Boil the potatoes in their skins for 25 minutes in salted water. If you pierce one with a sharp knife and the skin slides off by itself, they’re ready.
• Let them cool until you can handle them, then remove the skins.
• Rinse a saucepan with water and leave a small amount of water in the pan.
• Add the milk and heat slowly.
• If you have a choice, fit the disc with the smallest holes into the food mill.
• Put the potatoes into the food mill and pass them through.
• Now put the purée in a large saucepan and heat over medium heat for 3–5 minutes. You want it to dry out.
• Turn the heat down low and start adding the cubes of butter little by little.
• Stir constantly and fairly quickly (Robuchon uses a wooden spoon) to achieve a creamy consistency.
• Once all the butter has been incorporated, add the milk little by little and continue stirring firmly and constantly.
• As soon as you can pass a whisk through it, switch to the whisk. And whisk away!
• Taste and season with salt and pepper.
• Pass it through the very fine sieve once more, smooth the top slightly, and serve immediately.

This is truly mashed-potato heaven!

Read also:

• Peel potatoes super quickly with this trick
• Mashed potatoes with crab and XO sauce
• Recipe: Julius Jaspers’ warm potato salad

Video: YouTube/Bon Appétit Bien Sûr