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Joel Robuchon Mashed Potatoes

Joel Robuchon Mashed Potatoes
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These mashed potatoes are famously creamy and rich, with a velvety texture that comes from a high ratio of butter to potatoes. Inspired by the legendary French chef Joel Robuchon, this recipe yields a luxurious side dish perfect for special occasions.

Ingredients

Scale
  • 2 pounds Yukon Gold potatoes, peeled and quartered
  • 2 teaspoons kosher salt, divided
  • 1 pound unsalted butter, cut into small cubes and chilled
  • 1 cup whole milk, warmed

Instructions

  1. Prepare the potatoes by peeling 2 pounds of Yukon Gold potatoes and cutting them into uniform quarters. This ensures even cooking during boiling, preventing some pieces from being underdone while others are overcooked.
  2. Place the quartered potatoes in a large pot and cover with cold water by about 2 inches. Add 1 teaspoon of kosher salt to the water. Bring to a boil over high heat, then reduce the heat to a simmer. Cook for 20-25 minutes until the potatoes are fork-tender, meaning a fork inserts easily without resistance.
  3. Drain the potatoes in a colander and let them sit for 2-3 minutes to allow excess steam to escape. This step is crucial to prevent a watery mash, as residual moisture can dilute the butter and milk, affecting the creamy texture.
  4. While the potatoes are draining, warm 1 cup of whole milk in a small saucepan over low heat until it is just steaming, not boiling. Keep it warm for later use to help emulsify the butter smoothly.
  5. Ensure the chilled butter cubes are ready. Using chilled butter helps control the emulsification process, preventing the mixture from breaking and ensuring a silky finish.
  6. Pass the hot, drained potatoes through a potato ricer or food mill into a large bowl. Avoid using a food processor or blender, as they can overwork the potatoes and make them gluey. The ricer creates a fine, smooth base.
  7. Add half of the chilled butter cubes to the riced potatoes. Using a wooden spoon or rubber spatula, stir vigorously until the butter is completely melted and absorbed. The potatoes should be warm enough to melt the butter slowly, which aids in emulsification.
  8. Gradually add the remaining butter cubes, stirring continuously until fully incorporated. This gradual addition ensures a smooth, homogeneous texture without separating the fat, resulting in a velvety consistency.
  9. Slowly pour in the warmed milk while stirring constantly. The mixture should become glossy and creamy. Adjust the amount of milk if a looser consistency is desired, but be careful not to add too much to avoid thinning the mash excessively.
  10. Taste the mashed potatoes and add the remaining 1 teaspoon of kosher salt, or more to preference. For a classic touch, a pinch of white pepper can be stirred in at this point to enhance flavor without visible specks.
  11. Stir the mixture until it is perfectly smooth and homogeneous. The mashed potatoes should be velvety and hold their shape slightly when scooped, indicating proper emulsification and texture.
  12. Transfer the mashed potatoes to a serving dish and serve immediately. If needed, keep them warm in a double boiler or over very low heat, stirring occasionally to prevent a skin from forming on the surface.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat, stirring in a splash of milk to restore creaminess. Do not freeze as the texture may become grainy due to the high butter content.

Nutrition

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Find it online: https://britishrecipes.uk/joel-robuchon-mashed-potatoes/