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Print Recipe
 Mashed Potatoes According to the Recipe of Joel Robuchon Recipe
Joel Robuchon is called the master of mashed potatoes. Its principles: only high-quality products, simplicity of the recipe, recognizability of the dish. For the sake of his mashed potatoes, people had been booking a table in a restaurant for weeks; often guests ordered this ordinary dish for dessert to take away the incredible taste with them. What is the secret? To put it mildly, hard work. And a simple recipe for the famous dish.
Course Dinner Dishes, Holiday Food Ideas, Hot Dishes, Lunch Second Breakfast Dishes
Cuisine French
Keyword For Beginners, Medium
Cook Time 60 minutes
Servings
Ingredients
Course Dinner Dishes, Holiday Food Ideas, Hot Dishes, Lunch Second Breakfast Dishes
Cuisine French
Keyword For Beginners, Medium
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. Wash and dry the potatoes thoroughly.
    Wash and dry the potatoes thoroughly.
  2. Add salt to the baking dish, put the potatoes on top. Salt is needed in order to draw moisture out of potatoes. Cut the butter into small cubes and put it in the freezer. Put the potatoes to bake in the oven for 2 hours at t 200 * C.
    Add salt to the baking dish, put the potatoes on top. Salt is needed in order to draw moisture out of potatoes. Cut the butter into small cubes and put it in the freezer. Put the potatoes to bake in the oven for 2 hours at t 200 * C.
  3. As soon as the potatoes are ready, cool and peel.
    As soon as the potatoes are ready, cool and peel.
  4. Baked potatoes should be wiped through a sieve. This will take time and effort. My sieve is very bad, it is crushed in the process at different angles, so I grated half of the potatoes on a fine grater. Do not repeat my mistake, as the puree will turn out in small pieces.
    Baked potatoes should be wiped through a sieve. This will take time and effort. My sieve is very bad, it is crushed in the process at different angles, so I grated half of the potatoes on a fine grater. Do not repeat my mistake, as the puree will turn out in small pieces.
  5. Then take out the ice cream oil. Put the potato mass in a frying pan, put it on a slow fire and start carefully rubbing vegetable oil in small portions into the potatoes. As soon as the butter is whipped, remove the pan from the heat, add the yolks, mix them thoroughly with the butter, sprinkle with pepper and nutmeg.
    Then take out the ice cream oil. Put the potato mass in a frying pan, put it on a slow fire and start carefully rubbing vegetable oil in small portions into the potatoes. As soon as the butter is whipped, remove the pan from the heat, add the yolks, mix them thoroughly with the butter, sprinkle with pepper and nutmeg.
  6. The mass turns out to be plasticine, but it easily comes off the spoon, leaving no traces on it. Serve immediately. It tastes like baked potatoes.
    The mass turns out to be plasticine, but it easily comes off the spoon, leaving no traces on it. Serve immediately. It tastes like baked potatoes.
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