Joël Robuchon’s Famous Pommes Puree Recipe (Mased Potatoes)

September 30, 2013

In anticipation of the fourth annual Food & Wine All-Star Weekend in Las Vegas, we'll be sharing celebrity exclusive celebrity chef recipes only available to Foodista readers once a week from the iconic, culinary masters participating in the food festival taking place October 4-6 at ARIA Resort & Casino, Bellagio and MGM Grand (purchase tickets here).

This week’s recipe comes from the chef with the most Michelin stars in the World! Chef Joël Robuchon will prepare a special, six-course meal at his eponymous restaurant, Saturday October 5.

Joël Robuchon’s Pommes Puree (Mashed Potatoes)

Serves: 6
Preparation: 15 Minutes
Cooking: 35 Minutes

2 pounds potatoes, preferably Yukon Gold, Yellow Finn, rates, or BF 15, scrubbed hub unpeeled.
Coarse Salt
2 cups whole milk
2 sticks butter, diced and kept well chilled until used

Put the potatoes in a saucepan with 2 quarts cold water and one tablespoon coarse salt. Bring to a simmer, cover, and cook until a knife slips in and out of the potatoes easily and cleanly, about 25 minutes.

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 under the saucepan to medium and dry the potato flesh out a bit by turning it vigorously with a spatula for about 5 minutes.

In the meantime, rinse a small saucepan, pour out the excess water, but do not wipe it dry. Add the milk and bring to a boil.

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 this ring until all the milk has been absorbed. Turn off the heat and taste for salt and pepper.

For even lighter, finer potatoes, put them through a very fine sieve before serving.



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