WHY THIS RECIPE WORKS:
Chef Joël Robuchon’s indulgent recipe for ultrasilky and buttery mashed potatoes is amazingly decadent and a perfect side for dinner parties. However, it poses a number of challenges for the home cook, including peeling piping-hot whole boiled potatoes, laboriously beating a full pound of cold butter into the potatoes, and passing the puree multiple times through a special restaurant sieve called a tamis. Our recipe eliminates all those challenges. Instead of using water, we cooked peeled, diced potatoes directly in the milk and butter that would be incorporated into the mash. This approach eliminated the need to laboriously beat in the butter after the fact and also captured the potato starch released during cooking, which is key to producing an emulsified texture in which the butter doesn’t separate out. You will need a food mill or potato ricer for this recipe. When serving, keep the richness in mind: A small dollop on each plate should suffice.
SERVES: 8
TOTAL TIME: 1 hour
INGREDIENTS:
- 2 pounds Yukon Gold potatoes, peeled and cut into 1-inch pieces
- 20 tablespoons (2½ sticks) unsalted butter
- 1⅓ cups whole milk
- Salt and white pepper
INSTRUCTIONS:
- Rinse potatoes in a fine-mesh strainer under cold running water until water runs clear. Set aside to drain.
- In a large saucepan, heat butter, milk, and 1 teaspoon salt over low heat until butter has melted. Add potatoes, increase heat to medium-low, and cook until liquid just starts to boil. Reduce heat to low, partially cover, and gently simmer until potatoes are tender and paring knife can be slipped in and out of potatoes with no resistance, 30 to 40 minutes, stirring every 10 minutes.
- Drain potatoes in a fine-mesh strainer set over a large bowl, reserving cooking liquid. Wipe saucepan clean with paper towels. Return cooking liquid to now-empty saucepan and place over low heat.
- Set a food mill or ricer fitted with finest disk over the saucepan. Working in batches, transfer potatoes to hopper and process. Using whisk, recombine potatoes and cooking liquid until smooth, 10 to 15 seconds (potatoes should almost be pourable).
- Season with salt and white pepper to taste. Serve immediately.
