Joel Robuchon’s mashed potatoes

Name: Joel Robuchon’s mashed potatoes
Cuisine: British, European
Ingredients: 1 kg potatoes, preferably rattes or BF 15, scrubbed but unpeeled; Coarse salt; 250 g butter, diced and kept well chilled until use; 250 ml whole milk; Salt and pepper

5 steps

Updated at: Thu, 17 Aug 2023 00:20:23 GMT

Nutrition balance score

Unbalanced

Glycemic Index

High

Glycemic Load

High

Nutrition per serving

Calories428.5 kcal (21%)

Total Fat35.3 g (50%)

Carbs25.7 g (10%)

Sugars3.2 g (4%)

Protein4.5 g (9%)

Sodium287.3 mg (14%)

Fiber2.9 g (10%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

1kgpotatoes

preferably rattes or BF 15, scrubbed but unpeeled

coarse salt

250gbutter

diced and kept well chilled until use

250mlwhole milk

salt

pepper

Instructions

Step 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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

5. For an even lighter, finer purée, put it through a very fine sieve before serving.