Joel Robuchon is called the Master of mashed potatoes. Its principles: only high-quality products, simplicity of the recipe, recognition of the dish. For the sake of his mashed potatoes, people booked a table in the restaurant for weeks; often guests ordered this ordinary dish for dessert to carry with them an incredible taste. What is the secret? To put it mildly, hard work. And a simple recipe of the famous dish.
| Cook Time | 60 minutes |
| Servings |
Ingredients
- 1 kilogram Potatoes
- 500 gram Butter
- 2 pieces Chicken eggs
- 2 tablespoons Salt
- Seasoning black pepper,nutmeg, a pinch
Ingredients
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Instructions
- Wash and dry the potatoes thoroughly.
- Pour salt into a baking dish, put potatoes on top. Salt is needed to pull moisture from potatoes. Oil cut into small cubes and put in the freezer. Potatoes put in the oven to bake for 2 hours at t 200*C.
- Once the potatoes are ready, cool and peel.
- Baked potatoes should be wiped through a sieve. It will take time and effort. I have a sieve is very bad, crushed in the process at different angles, so half of the potatoes I rubbed on a small grater. Do not repeat my mistake, as the puree will turn out with small pieces.
- Next, get the ice oil. Put the potato mass on the pan, put on a slow fire and begin to thoroughly mix the ice oil in small portions into the potatoes. As soon as the oil is stirred, remove the pan from the heat, add the yolks, mix them thoroughly as the oil, sprinkle with pepper and nutmeg.
- The mass is obtained as plasticine, but it easily comes off the spoon, leaving no traces on it. Serve immediately. It tastes like baked potatoes.
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