When we were in Las Vegas last year Kelly and I went to L’Atelier de Joel Robushon and had an AMAZING dinner. One thing we had to try was his infamous mashed potatoes. They have a ratio of 2 potatoes to every ONE whole stick of butter.
I found the recipe online so that is another side dish we’re having for Thanksgiving
There is no question that Joel Robuchon, one of the greatest chefs of all time, created the ultimate recipe for mashed potatoes. Because of the techniques involved, sometimes this recipe is called potato puree. The success of this recipe depends on both the ingredients and those techniques. The ratio of potato to butter is outrageously high: 2 to 1. The results are rich and velvety and rich.
In terms of technique, put the mixer away. Potatoes are starch and starch needs careful love and care. Not whacking. Here you’ll need a food mill and a sieve.
These are the ultimate mashed potato. If you want a memorable Thanksgiving, then this is the most dramatic way possible to upscale your meal.
Joel Robuchon’s Mashed Potatoes
Yield: Makes 8 servings
- 500 grams Ratte potatoes (fingerlings or Yukon’s can also be used)
- 250 grams chilled unsalted high quality French butter– chilled and cut into small pieces
- Hot Milk, as needed 1/2 -3/4 cup
- Salt to taste
Scrub the potatoes, but do not peel the potatoes. Cook them in their skins covered by at least 1 inch of water. For each liter of water add 10 grams of salt. Simmer uncovered over moderate heat for 20-30 minutes or until a knife can easily be inserted and removed. As soon as the potatoes are done remove and drain. Do not allow them to sit in the water.
Meanwhile, bring the milk just to a boil in a medium sized saucepan and set aside
Once potatoes are cool enough to handle (but still hot), peel them and cut into manageable pieces. You can discard the skin or use them in another dish. Then pass the potatoes through the grid of a food mill (or use a potato ricer) passing them into a large heavy bottomed saucepan.
Discard the skin after it has been peeled away. Place the pan over low heat and using a wooden spatula stir the potatoes to dry them out (approximately 4-5 minutes).
Begin adding 3/4 of the butter, little by little vigorously stirring until the butter is incorporated. This should be done in a similar manner as one prepares any butter emulsion (starting off with a very small amount of butter to start the emulsion).
Slowly add the milk in a thin stream (a little at a time) till the desired consistency is reached. You may only need a very small amount of the milk, depending on the potatoes used, amount of butter used, and personal taste. Stir vigorously till all the milk is incorporated.
Then stir the puree with a whisk to incorporate air and make the puree fluffy.
Pass the puree through a fine drum sieve to further lighten and smooth the dish. This can be repeated 2 or 3 times for to make the puree silky smooth.
Taste for seasoning. If not using immediately, place in the top of a double boiler over simmering water. Whisk occasionally to keep smooth. The puree can be further adjusted with hot milk or butter before serving
If you don’t serve the potatoes immediately you can keep them warm for an hour using a double boiler.
Remember because they are so rich you only need a small amount per person.