Michelin Star Mashed Potatoes – Bruno Albouze

Join me in discovering the exquisite world of Purée Mousseline, a sophisticated twist on traditional mashed potatoes. This iconic side dish, popularized by the renowned chef Joël Robuchon at his l'Atelier restaurant, is a true testament to the elegance of French cuisine...

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[Dina_tankar_mina_ord]

I remember watching your first videos about 12-13 years ago. I remember you making a compound butter but you took that down for some reason. And you made a risotto in a pressure cooker in just 5 minutes. Man how time flies.

[jamewakk]

That's probably the best mashed potato you can make

[tomaspinto]

With an egg yolk, bit of butter, splash of milk and a pinch of soft melty cheese and a lot of mixing, you can get a similar glossy look and consistency you achieeved with just about any potato, but it becomes a lot more caloric. I also like to add nutmeg, cinnamon, pinch of salt, black pepper and at most a very small amount of cayenne to drive home the nutmeg and the cinnamon.

[valeriaceron]

You're the only c chef I truly trust! Thank you for being so generous with your viewership!

[mark]

I have never seen Ratte potatoes at the supermarket, at least not here in Los Angeles.

[MCPeeBoy]

When we tried to make mashed potatoes with vanilla in our restaurant everybody thought it was weird, and borderline disgusting. And it really was. No hate though. It's your food. Do as you wish.

[skunknightjahsound]

quand j'ai vu le titre de la video jetais obliger de penser direct a joel robuchon :) good working bruno

[whoiscaptaincook]

Awesome, i was looking for a proper recipe for days. Will do it for christmas!

[Whitetail]

Really, vanilla? Very interesting. Vanilla bean just like that or would have to sweeten it after that addition?

[jacoboleary]

Can you please do some canapés for the festive season?

[DoubIeO]

You could also add in some nutmeg for the finish that gives it a incredible final taste

[steveraglin]

Oh my... that "runny" texture. I suppose cutting back on the milk allows for a stiffer bite, if one prefers.

[stefanopassiglia]

That's the way I do it, I also add a pinch of nutmeg to it

[PhaTsp]

Can we cook the potatoes in a microwave? Zero water used.

[Amyjunemoon]

Thanks Bruno! Could you make pecan pie sometime? I’d love to see your take on it! ❤️✨

[seananthonybenoit]

The Robuchon method for potatoes is what i do every time, unfortunately i cant get ratte potatoes anywhere near me, otherwise id have tried thr true version. I tend to food mill, and skip the sieve recently, as it doesnt do much for me texture wise, and its more palette friendly for transitioning from regular mashed potatoes for guests.

[Andrey]

Did Robuchon add milk? I thought his recipe only had butter in it.

[Carloshache]

Sorry Bruno but I think the mash looks sticky....

[Sechari]

No nutmeg?? My grandmother is rolling in her grave haha… she made sure I had a lot of practice peeling hot potatoes over the years

[ferdiek]

Overcomplicated. Vanilla? How about good old recipe from “good food magazine” with some apricot? 🤣