Making a Three-Star Mash According to Chef Joël Robuchon
Imagine a simple dish like mashed potatoes elevated to a gourmet level. This is exactly what the late Joël Robuchon, the chef with the most Michelin stars in history—32 to his name—achieved. His famous mashed potatoes recipe gained international fame in the 1980s, helping to rekindle interest in this traditional French dish among fine dining establishments. The secret to its irresistible texture? The use of La Ratte potatoes and a generous amount of butter, which together create a dish that’s sure to dazzle any dinner guest.
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Eric Bouchenoire, the executive chef at L’Atelier de Joël Robuchon and a distinguished Meilleur Ouvrier de France, shares the insider tips for making this iconic mash. One key piece of advice is to avoid using a food processor, as it can make the potatoes gummy. Instead, he recommends using a good old-fashioned potato masher. It turns out that the best culinary techniques don’t always involve high technology. For an even smoother texture, he suggests passing the mashed potatoes through a sieve before drying them out over low heat for a few minutes. The preparation of mashed potatoes, it appears, is an art form!
Ingredients for Joël Robuchon’s Three-Star Mashed Potatoes
To whip up your own chef-quality mashed potatoes at home, you will need:
- 1 kg of La Ratte potatoes
- 300 g of butter
- 25 cl of milk
Steps to Prepare Joël Robuchon’s Three-Star Mashed Potatoes
1. Cook the potatoes in their skins for 35 to 40 minutes. Start in cold water with a good pinch of coarse salt.
2. Drain and peel the potatoes. Pass them through a manual potato masher, and for an even finer texture, pass the mashed potatoes through a sieve.
3. Dry out the mashed potatoes by stirring them in a pan over very low heat. This step removes excess moisture and achieves the perfect texture.
4. Gradually incorporate the butter, vigorously working the mashed potatoes.
5. Add hot milk until the desired creamy texture is achieved.
6. For an exceptionally smooth finish, you can pass the mashed potatoes through a sieve again, although this step is optional.
With these steps, you can easily create the smoothest, richest mashed potatoes! The generous amount of butter certainly plays a major role, but indulging in a dish fit for a gourmet restaurant isn’t something you do every day!
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