📝 About This Recipe
Widely regarded as the world's most famous mashed potatoes, this masterpiece by the 'Chef of the Century' transforms the humble tuber into a velvet-smooth, decadent emulsion. The secret lies in a specific potato-to-butter ratio and a meticulous technique of hand-milling and vigorous whisking. It is not merely a side dish, but a luxurious, buttery experience that redefines what comfort food can be.
🥗 Ingredients
The Star Ingredients
- 1 kg Ratte or Yukon Gold Potatoes (scrubbed clean, skins left on, similar in size)
- 250 grams Unsalted High-Quality European Butter (chilled and cut into small 1-cm cubes)
- 250 ml Whole Milk (full fat for maximum creaminess)
- 2 tablespoons Fine Sea Salt (for the boiling water)
- 1/2 teaspoon Fine Sea Salt (to taste for final seasoning)
- 1 pinch White Pepper (freshly ground, to maintain the white color)
For the Finishing Touch
- 1 small bunch Chives (optional, very finely minced for garnish)
- 1 knob Extra Butter (for a glossy surface shine)
👨🍳 Instructions
-
1
Place the whole, unpeeled potatoes in a large heavy-bottomed saucepan and cover with 2 inches of cold water. Add 2 tablespoons of sea salt.
-
2
Bring the water to a gentle simmer over medium heat. Do not boil aggressively, as this can cause the potatoes to break apart and become waterlogged.
-
3
Simmer for 25-35 minutes. Test for doneness by piercing a potato with a knife; it should slide in and out with absolutely no resistance.
-
4
Drain the potatoes immediately. While they are still as hot as you can handle, peel them using a small paring knife or a clean kitchen towel to hold them.
-
5
Pass the hot, peeled potatoes through a food mill fitted with the finest disk into a clean, heavy saucepan. Never use a food processor or blender, as this releases too much starch and makes them gluey.
-
6
Place the saucepan with the potato pulp over medium-low heat. Stir vigorously with a wooden spatula for 4-5 minutes to 'dry out' the potatoes. This steam release is crucial for a concentrated potato flavor.
-
7
In a separate small saucepan, bring the whole milk just to a boil, then reduce heat to keep it hot.
-
8
Lower the heat under the potatoes to the lowest setting. Begin adding the chilled butter cubes, a few at a time, whisking vigorously by hand.
-
9
Continue whisking in the butter until it is completely incorporated and the mixture looks glossy and smooth.
-
10
Slowly pour in the hot milk in a thin stream, whisking constantly. The potatoes will absorb the milk and become incredibly light and airy.
-
11
For the ultimate Robuchon texture, pass the entire mixture through a fine-mesh chinois or sieve using a flexible spatula. This removes any remaining microscopic lumps.
-
12
Taste and adjust seasoning with fine sea salt and a pinch of white pepper. Whisk one last time to ensure maximum fluffiness.
-
13
Transfer to a warm serving bowl and serve immediately while the texture is at its peak silkiness.
💡 Chef's Tips
Always start with cold water to ensure the potatoes cook evenly from the center to the skin. Use high-quality butter with at least 82% fat content; since butter is half the flavor, the quality matters immensely. Never use a hand mixer or food processor; the mechanical blades tear the starch granules, resulting in a sticky, gummy texture. If the purée is made ahead of time, reheat it only in a bain-marie (double boiler) to prevent the butter from separating. If the mixture feels too thick, add a tablespoon more of hot milk until the desired 'ribbon' consistency is achieved.
🍽️ Serving Suggestions
Serve alongside a classic Roasted Chicken with thyme and garlic pan juices. Pair with a red wine braised Boeuf Bourguignon for the ultimate French comfort meal. Accompany with pan-seared scallops or a delicate white fish like Dover Sole. Enjoy with a glass of crisp Chablis or a light-bodied Pinot Noir. Garnish with a tiny well of melted butter and a sprinkle of fleur de sel.