Mashed Potatoes

Mashed Potatoes

By Jean Alberti

At Robuchon au Dôme, even the simplest items on the menu, like the mashed potatoes, receive serious care and attention. To get a perfectly smooth consistency for their mashed potatoes, the Robuchon chefs hand beat the potatoes for 45 minutes. Not with an electric mixer. Not with a beater, not with a potato masher—just a chef, a whisk and a pot of potatoes. Whenever I eat at Robuchon au Dôme, I always finish my mashed potatoes. Here is a recipe that will yield both great mashed potatoes and a great workout before your meal.

1 kg Ratte potatoes

200 grams butter, diced

½ cup cream

½ cup milk

Salt and pepper to taste

 

  1. Place washed Ratte potatoes in a pot of cold, salty water and slowly bring it to a boil.
  2. Using a small knife, test to see if the potatoes are soft. If they are still firm, cook for a few more minutes.
  3. Once the potatoes are soft, remove them from the water.
  4. Using a towel, carefully remove the skins.
  5. Dice the peeled potatoes into small cubes.
  6. Process the potatoes through the potato ricer—this is the best way to create a very smooth, fine texture.
  7. Place the puree in a pot and warm it up slowly to remove as much humidity as possible.
  8. Add the diced butter and slowly incorporate it with a spatula.
  9. With a ladle, slowly add the milk and cream.
  10. Work the puree vigorously with a whisk until the texture is smooth and very creamy, adding milk and cream as necessary.
  11. Continue to beat for 45 minutes or until smooth. Don’t give up!
  12. Add salt and pepper to taste.

 

Bon appétit!