THE PERFECT MASHED POTATOE WITH JOEL ROBUCHON's RECIPE

THE PERFECT MASHED POTATO WITH JOEL ROBUCHON’ S RECIPE

Mashed potatoes were popularised by the French CHEF of the Century Joël Robuchon, who used The RATTE Potatoes to make his famous, creamy, smooth pomme purée. For the sake of his mashed potatoes, people booked a table in the restaurant for weeks.
Robuchon earned no fewer than 32 Michelin stars across 13 countries during his lifetime, making him the man with the most Michelin stars in the world.
Joel Robuchon is called the Master of mashed potatoes. Its principles: only high-quality products, simplicity of the recipe.
What is the secret?
Here is the secret of the apparently simple recipe of the famous dish. All in the choice of potatoes.
There are several versions. Here is one.
Preparation: 15 minutes
Cooking: 35 minutes

Ingredients:
500g of potatoes.
The type of potato to use is crucial. (Depending of the Country) Chef Robuchon in France used the RATTE POTATOES A waxy type of potato, with a Yellow flesh and a nutty flavor, the top of the top.
In Australia I use a similar one the: KIPFLER.
In the US and Canada I will recommend the YUKON GOLD.

150 g of good butter unsalted (Chef Robuchon used a ratio of 1 to 2 (250 g of butter)
I only add 150g for me I found it already very rich,
150 mls of good fresh milk.
5 g of cooking salt.
1 or 2 g of extra table salt at the end to adjust the seasoning.
AND THAT IS IT. SIMPLE, SIMPLE, SIMPLE.
But no one can stop you to add, cheese, garlic, black pepper, Nutmeg, rosemary etc.
The version I will present is the closest as the one of the Master.
You will notice the difference is we won’t peel the potatoes in advance or cut in small pieces before cooking in boiling water.

Method of the Master Joel Robuchon:
1-Wash the potatoes but do not peel them. Cooking potatoes with the skin will limit them from becoming watery.
2-Put them in a saucepan and cover with 1 litre of cold water. Add 2 large pinches of cooking salt. Bring to a boil and simmer for 30 minutes or until a knife slips in the potatoes easily and cleanly.
3-When the potatoes are cooked, drain them and peel straight away. In order not to get burned, hold the potatoes with tongs or a fork, or use gloves or a tea towel.
4-When peeled pass them through a potato ricer or use a potato masher like I did. Finish to pass the mashed potato through a fine mesh sieve in the pan that was used to cook them.
5- Dry out the potatoes by putting the pan back on the minimum heat to remove the remaining moisture. It takes about 5 minutes and you have to stir constantly with a wooden spoon.
6-Bring the milk to a simmer, stop the heat and set aside.
- Add the butter to the saucepan in small parcels and stir until it is well integrated into the potatoes. Add the milk in a little stream while stirring. At the end use a small and rigid whisk and mix vigorously well until you obtain a glossy mashed potato. Add salt if needed. For an even lighter, finer purée, put it through a very fine sieve before serving.
You have done your best Mashed potato in the World. Congratulations.
These Mashed potatoes are a family favorite.
They are the ultimate comfort dish that goes with everything and is so simple to make.
Enjoy your meal. Bon Appétit.

📽️You may like to see some of my other videos:



#mashedpotatorecipe #mashedpotato #mashedpotatoesrecipe

[George-vp]

Using a food mill makes them fluffier and smoother. It may seem redundant but it really does so much for the potatoes

[nicklvov]

Wonderful, explanations are perfect! I have not seen written detailed recipe with ingredients and process description for ages. Really respectful and caring for audience you are, dear Chef Garbe! With kind regards and appreciation, Yelena

[genefulm]

I spend $30 for a pound of these potatoes in order to grow them in my garden this year. I did not know about the boil-with-the-skin-on technique. I will try that come fall. Thanks!

[LoveDoctorNL]

Thank you so much from the Netherlands. Your clear instructions made this easy to follow.

[DannyG]

Greetings from Thornton Colorado USA!!! Although there are arguments and always have been about who has the best chef’s, there is no denying that many modern preparations have a basis in French cuisine. Love your work and videos! Keep up the great content. Cheers.

[jonathand]

Just made this! Came out exceptional, I used a little less butter than what the recipe called for, but the texture was still spot on, and all because this morning I found these ratte potatoes and was looking for something to do with them. Thanks for this!

[victoriassecretisluv]

I agree boiling the potato with skin on is the best . After I use your ingredients but i blend with the hand electrical cake beaters . My days are over for mashing potato by hand . Comes out the same and alot easier !

[dariusus]

that cucumber snake deserves endless likes.

[chef]

Great recipe made by a great chef. Your page is amazing 🔥

[jacko-mblh]

Merci chef pour cette super recette. super mais il y a beaucoup de beurre; Le resultat est deliiceux

[VideoKing]

What a recipe
Might have to try it out myself tonight

[juliehoutgraaf]

Had never tried the Kipfler potato, will do now. Thank you

[AAblade]

I did this once a few years ago. even borrowed my friends hand crank mill to get the texture perfect. I taste tested it vs my normal roasted potatoes. Even though my normal mashed potatoes were not as silky, I enjoyed the stronger potato flavor. In addition for the extra effort it took to make this style of mashed potatoes you can make fondant, which to me is superior to any mashed potatoes.

[agarbe]

Super GG, Anne-Françoise m’a fait découvrir ta nouvelle vidéo! On va essayer avec “la ratte du Touquet”!

[amberjheard]

The star wars like format of your video and your sheer joy in eating the finished product makes me trust you. I can't wait to pair this with my braised short ribs tomorrow. We don't have those potatoes where I live in the US but i will still apply the technique with what I have available.

[greghead]

Look forward to trying this very soon.

[supersamjonsson]

As a student with limited economy, the mashed potatoes have become a stable for me, and I am trying to perfect it. I will not be able to afford this potato often, but I will go as vaxy as possible.

Lovely video, very enjoyable!

[ninongvaper]

Kinda looks like a sweet potato. That is also the way we boil sweet potato in philippines

[nonenone]

Why not use a hand mixer while incorporating the milk and butter.why the extra steps? My mom always used a hand mixer..

[caterosf]

That to me is not good looking mashed potato. To me a good mashed potato is fluffy and not silky. But that's just me. THe secrets for the perfect mashed potatoes. Don't under cook them. Drain and put back in the pot with low heat and move them around to get all remaining humidity out. Warm up the milk or cream (whatever your choice, I use cream) before adding to the potatoes. If using milk, use whole milk.