Ultimate French Mashed Potatoes (Joël Robuchon)
User Reviews
4.4
Ultimate French Mashed Potatoes (Joël Robuchon)
Description
This recipe for Ultimate French Mashed Potatoes follows Joël Robuchon's method, starting with russet potatoes that are simmered unpeeled in salted water until tender. After draining, the potatoes are peeled and passed through a ricer to ensure a fine, lump-free texture. The butter, cut into cubes and chilled, is stirred into the warm potatoes over gentle heat, building creaminess and richness slowly.
Very hot whole milk is then poured into the mash in a thin stream, stirred briskly to integrate fully without losing texture. Seasoned with salt and ground white pepper—preferred for its subtle and clean flavor—the potatoes become smooth and delicately seasoned, avoiding the stronger bite of black pepper favored in culinary tradition for this dish. The result is the classic French-style mashed potato known for its refined mouthfeel and depth of buttery flavor.
These mashed potatoes are best served immediately while warm and fluffy. They can be topped with a small butter cube to enhance sheen and flavor at serving. Variations may include using Yukon Gold or rattes potatoes for subtle texture differences but the core technique remains consistent to achieve the distinctive silkiness and richness prized in this preparation.
Robuchon's approach safeguards against overworking the potatoes, maintaining a lightness uncommon in other mashes. The precise temperature of milk and butter, along with the use of a ricer, controls consistency and avoids graininess. This recipe is a refined approach that elevates plain mashed potatoes to a velvety, buttery side worth recreating.
Ingredients
- 2 lbs (1kg) russet potato scrubbed but unpeeled
- 1 tablespoon salt coarse
- 10 oz (280g) butter 2 1/2 sticks), cut into cubes, unsalted
- 250 ml. milk whole
- 2 1/4 teaspoons salt
- 3 dashes ground white pepper
Instructions
- Place the potatoes in a saucepan with 8 cups of cold water and 1 tablespoon of coarse salt. Bring to a simmer, cover, and cook until a knife easily slips into the potatoes, about 30 minutes. Drain the potatoes and peel them.
- Pass the potatoes through a potato ricer into a large bowl.
- Slowly pass the potatoes through the potato ricer.
- In a small saucepan, heat the milk until it comes to a boil. Meanwhile, transfer the riced potatoes to a Dutch oven or saucepan. Over medium-low heat, add the chilled butter cubes to the potatoes and stir continuously for about 5 minutes, until smooth and creamy.
- Pour in the very hot milk in a thin stream, stirring briskly. Continue stirring until all the milk is absorbed. Turn off the heat and add 2 1/4 teaspoons of salt and ground white pepper.
- Serve the mashed potatoes immediately. If desired, add a small cube of butter on top before serving.
Notes
- Yukon Gold or rattes potatoes can substitute for russets to slightly vary texture.
- Use ground white pepper rather than black to preserve the subtle flavor tradition.
- Add a small butter cube on top when serving to enrich the dish further.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 485 kcal
% Daily Value*
| Serving | 6people | |
| Calories | 485kcal | 24% |
| Carbohydrates | 30g | 10% |
| Protein | 5g | 10% |
| Fat | 40g | 62% |
| Saturated Fat | 25g | 125% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 2g | 100% |
| Cholesterol | 107mg | 36% |
| Sodium | 2063mg | 86% |
| Potassium | 705mg | 15% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 1250IU | 25% |
| Vitamin C | 9mg | 10% |
| Calcium | 85mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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