The famous recipe for the perfect mashed potatoes by the legendary “Chef of the Century,” Joël Robuchon.
Joël Robuchon, dubbed the “Chef of the Century,” was the most decorated chef by the Michelin Guide, known for his culinary genius. His contributions significantly shaped the world of gastronomy, refining French cuisine with a focus on the highest quality ingredients. His culinary journey spanned over 60 years, earning him more than 30 Michelin stars.
Among his many signature dishes, his Purée de pommes de terre, or mashed potatoes, became one of the most talked-about dishes served at all his restaurants worldwide. Despite its simplicity, this dish exemplifies true culinary mastery. Silky, smooth, creamy, and buttery, it achieves perfection. While it may seem straightforward, achieving this level of excellence requires attention to detail. In 1983, The New York Times described it as “the mashed potatoes that would make your grandmother weep with envy.”
Ingredients:
1 kg potatoes
250g cold butter, diced
250ml milk
Salt and pepper to taste
Instructions:
- Boil the potatoes in salted water for 25 minutes without peeling them. Drain once softened.
- Let the potatoes cool completely before peeling.
- In a saucepan, heat a small amount of water and the milk over low heat.
- Pass the peeled potatoes through a fine food mill.
- Heat the potatoes in a pan to remove excess moisture.
- Gradually mix in the cold butter cubes over low heat, stirring until creamy.
- Add the warmed milk and stir vigorously for a smooth texture. Adjust seasoning as needed.
