Joël Robuchon’s Mashed Potatoes

Ingredients

• 1.25 kg Ratte potatoes (Yukon Gold is a suitable substitute; should yield 1kg after peeling)
• 250 ml Whole milk (Divided use; some may be reserved for reheating)
• 250 g Unsalted butter (Diced into small cubes)
• 5 sprigs Fresh thyme (For infusing the milk)
• 1 tsp Black peppercorns (Whole peppercorns for infusion)
• 2 Garlic (Cloves, gently smashed)
• Fine sea salt (To taste)

Steps

1. 1

   Place the unpeeled potatoes in a large, heavy-bottomed pot, ideally in a single layer. Cover them with cold water. Bring to a boil over high heat, then lower the heat to medium. Simmer for 20-30 minutes, or until you can pierce the potatoes with a paring knife with zero resistance.

2. 2

   While the potatoes are simmering, prepare the infused milk. In a small saucepan, combine the whole milk, thyme sprigs, smashed garlic, and black peppercorns. Bring the mixture just to a boil, then immediately turn off the heat. Let the aromatics steep in the hot milk while the potatoes finish cooking.

3. 3

   Once the potatoes are fully cooked, strain them and let them sit in the strainer for 5-10 minutes. This allows excess steam to escape, which is crucial for a non-gummy texture. While the potatoes are still hot but cool enough to handle, peel them and discard the skins.

4. 4

   Press the peeled potatoes through a potato ricer into a large bowl. Strain the aromatics (thyme, garlic, peppercorns) out of the warm milk. Pour approximately half of the milk into the riced potatoes and fold gently with a spatula until incorporated.

5. 5

   For the smoothest possible texture, pass the potato and milk mixture once more through a fine-mesh strainer or tamis into a large pot. This step is optional but highly recommended for the authentic Robuchon 'purée' consistency.

6. 6

   Place the pot over low heat. Gradually add the diced butter and the remaining milk, whisking or folding constantly. For a true Robuchon ratio (a liquid purée), add all the butter and remaining milk. For a more traditional mash, use only half the butter and no additional milk. Season with fine sea salt to taste and serve immediately.

Notes

The author notes that you likely won't need all 250mL of milk for the initial mash; any leftover infused milk can be kept aside to help re-heat the potatoes later. For the most authentic result, use a high-quality European-style butter with high fat content.

Nutrition per serving

• Side Dish
• French
• Vegetarian
• Gluten-Free
• Michelin Star
• Holiday
• Potatoes
• Classic