Mashed Potatoes from Joel Robuchon Recipe
At the height of the summer season, I really wanted to reveal the secret of cooking Joel Robuchon with mashed potatoes! I don’t pretend to be a maestro, but something like this happened! Friends, I confess to you honestly, I liked this dish so much! Dense, airy and inconspicuous! Creamy-delicious, so unique!
Servings
6
Cook Time
40minutes
Servings
6
Cook Time
40minutes
Ingredients
Instructions
  1. Let’s start with the fact that we will cut the butter into pieces and put it in the freezer for now) Then white potatoes, preferably the same size, are washed well, sprinkle with coarse sea salt on a baking sheet (it will absorb excess moisture of the potatoes) and spread the potatoes, bake the potatoes in a uniform in the oven at 180% until ready. (don’t overdo it, it all depends on the variety, size and age) (some simplify this option and just boil it in a saucepan with coarse salt, but if we want to get a little closer to the original, it’s better to bake) and in general it’s much tastier)
  2. Then we peel the potatoes, I try to peel them in a very warm state, and in general we cool the potatoes by wrapping them in a towel.
  3. Next, if you follow the recipe, the potatoes should be very carefully wiped through a sieve, literally almost by grains) but I naturally simplified this process and just mash it well in mashed potatoes)
  4. Preheat a completely dry frying pan over low heat, put mashed potatoes on it and fry for 5 minutes, without oil and fat, in a dry frying pan.
  5. We take out the frozen butter from the refrigerator, which we pre-cut into cubes.
  6. And we begin to add it to the potatoes in pieces, gradually, stirring actively, as if rubbing it into the potato mass.
  7. Rinse a small saucepan with cold water, pour milk into it and bring to a boil.
  8. Pour the milk into the potatoes.
  9. Stir vigorously until smooth.
  10. Salt, pepper to taste (nutmeg optional, I do not add).
  11. Mashed potatoes are ready. Enjoy your meal!
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