Jol Robuchon’s best mashed potatoes in the world recipe

Encore, du beurre! Celebrate the life of the Michelin-starred chef by preparing his famous dish

It was the recipe that induced Joel Robuchon, the Michelin-starred” chef of the century” who has died aged 73, famous and everybody else fat. There are several versions, with the restaurant’s famously consisting of a 2:1 potato to butter ratio. However, the British chef Tom Aikens- who worked for Robuchon in the early 90 s- described how it took two hours and every ounce of the chef’s elbow grease to make, and included more butter than spud. There’s a video of Robuchon in the kitchen, hassling some poor underling with a whisk to add” encore du beurre, du beurre, du beurre “. The irony of course is that, five years ago, Robuchon gave up feeing butter( and a few other things, as he told the New York Post) and lost 27 kg( 4st ). Still, few dishes have maintained a” the best in the world” title quite as consistently as this silken creamy mash. Best eaten in tiny helpings.

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For successful mashed potatoes, salt the cooking water when it is still cold and salt the finished puree carefully. If you are able to, use a food mill or potato ricer instead of a blender or food processor. When the potato has gone through the ricer, set it in a saucepan over a medium hot and turn it vigorously with a wooden spatula to dry it out a bit. Stir in the butter first and the whole milk subsequently. Finish mixing with a whisk for a lighter puree.

Preparation : 15 minutes

Cooking : 35 minutes

Serves : 6

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

1. Set the potatoes in a saucepan with 2 litres of cold water and 1 tablespoon of coarse salt. Bring to a simmer, encompas, and cook until a knife slip-ups 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 five 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 for the purposes of 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 river, still over a low hot, still stirring briskly. Keep stirring until all the milk is assimilated. Turn off the heat and taste for salt and pepper.

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

Read more: http :// www.theguardian.com/ us

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