Joel Robuchons Mashed Potatoes Recipes

ULTIMATE FRENCH MASHED POTATOES (JOëL ROBUCHON)

Ultimate French Mashed Potatoes (Joël Robuchon) image

Joel Robuchon's Mashed Potatoes - the best mashed potatoes recipe in the whole world. Learn how to make perfect mashed potatoes, complete with step-by-step picture guide.

Provided by Rasa Malaysia

Time 50m

Number Of Ingredients 6

Ingredients

2 lbs. (1 kg) russet potatoes, scrubbed but unpeeled
1 tablespoon coarse salt
10 oz. (300 g) unsalted butter (2 1/2 sticks), cut into cubes
250 ml. (1 cup) whole milk
2 1/4 teaspoons salt
3 dashes ground white pepper

Steps:

Put the potatoes in a saucepan with 8 cups of cold water and 1 tablespoon of coarse salt. Bring to a simmer, cover, and cook until a knife slips in the potatoes easily and cleanly, about 30 minutes. Drain the potatoes and peel them.
Put them through a potato ricer into a large bowl.
Slowly mill the potatoes through the potato ricer.
In a small sauce pan heat up the milk and bring to a boil. Meanwhile, transfer the potatoes to a Dutch oven or sauce pan. On medium-low heat, add the chilled butter cubes to the potatoes and stir continuously for a smooth and creamy texture, about 5 minutes.
Pour in the very hot milk in a thin stream, stirring briskly. Keep stirring until all the milk is absorbed. Turn off the heat and add the 2 1/4 teaspoons salt and ground white pepper.
Serve the mashed potatoes immediately. If you like, add a small cube of butter on top of the mashed potatoes before serving.

Nutrition Facts : Calories 485 calories, Carbohydrate 29 grams carbohydrates, Cholesterol 105 milligrams cholesterol, Fat 39 grams fat, Fiber 2 grams fiber, Protein 5 grams protein, SaturatedFat 25 grams saturated fat, ServingSize 6 people, Sodium 2065 milligrams sodium, Sugar 3 grams sugar

JOEL ROBUCHON'S MASHED POTATOES

Joel Robuchon's Mashed Potatoes image

Categories Potato Casserole/Gratin Dinner Steam

Number Of Ingredients 5

Ingredients

1 kg 1 kg potatoes, preferably rattes or BF 15, scrubbed but unpeeled
1 tablespoon Salt coarse
250 grams Butter, diced and kept well chilled until use
1 cup 250 ml whole milk
2 pinches Salt and pepper to taste

Steps:

1. Put the potatoes in a saucepan with 2 litres of cold water and 1 tablespoon of coarse salt. Bring to a simmer, cover, and cook until a knife slips in the potatoes easily and cleanly, about 25 minutes.
2. Drain the potatoes and peel them. Put them through a potato ricer (or a food mill fitted with its finest disk) into a large saucepan. Turn the heat to medium and dry the potato flesh out a bit by turning it vigorously with a spatula for about 5 minutes
3. Meanwhile, rinse a small saucepan and pour out the excess water but do not wipe it dry. Add the milk and bring to a boil.
4. Turn the heat under the potatoes to low and incorporate the well-chilled butter bit by bit, stirring it in energetically for a smooth, creamy finish. Pour in the very hot milk in a thin stream, still over a low heat, still stirring briskly. Keep stirring until all the milk is absorbed. Turn off the heat and taste for salt and pepper
5. For an even lighter, finer purée, put it through a very fine sieve before serving.

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