Recipe: Robuchon Mashed Potatoes
Robuchon mashed potatoes – the dish the most decorated Michelin Star chef was known for. If you’re a foodie then you should know who Joël Robuchon is, if you don’t, then I’m jealous of all you’re about to learn. He recently died of cancer, yet not before taking home 32 Michelin Stars.
I first heard of him on Top Chef season 12, Seattle, when Lizzie made Robuchon mashed potatoes. As a potato lover I was intrigued. This harmonious balance of 2:1 potato to butter ratio had me saying “yes!”. So, here we go – I’m trying it myself. Verdict? Total winner.
Ingredients
- 2 pounds of Yukon Gold potatoes
- 3 sticks of salted butter
- salt to taste
I know the ratio is 2:1, yet I just couldn’t put in that 4th stick of butter. They turned out great and I’ll make them again for sure. Interestingly enough, when the recipe was adapted for North American palates, the ratio was modified to 4:1 – so I’m landing somewhere in the middle.
So, start with you potatoes. Peel them and wash them well. Then, cut up into equal sized piece so they cook evenly.
In a large pot bring salted water to a boil. Drop in the potatoes and turn it down just a touch. Cook for 15-20 minutes.
The one tool you need is a ricer. I’m using this one from my Nana – oh, how I miss her – wonderful memories.
Once the potatoes are cooked, drain them and then pass them through the ricer.
Using a wooden spoon, stir the potatoes around in a fresh pot for about 3 minutes, then add in a stick of butter at a time. Combine well.
Then, once all 3 sticks are mixed in, salt to taste and you’re done.
I topped them with some chives for colour, yet they don’t need them.
Eat up and enjoy.
Recipe
Robuchon Mashed Potatoes
Ingredients
- 2 pounds of Yukon Gold potatoes
- 3 sticks of salted butter
- salt to taste
Instructions
- So, start with you potatoes. Peel them and wash them well. Then, cut up into equal sized piece so they cook evenly.
- In a large pot bring salted water to a boil. Drop in the potatoes and turn it down just a touch. Cook for 15-20 minutes.
- The one tool you need is a ricer. I'm using this one from my Nana - she's so sweet.
- Once the potatoes are cooked, drain them and then pass them through the ricer.
- Using a wooden spoon, stir the potatoes around in a fresh pot for about 3 minutes, then add in a stick of butter at a time. Combine well.
- Then, once all 3 sticks are mixed in, salt to taste and you're done. I topped them with some chives for colour, yet they don't need them. Eat up and enjoy.
