Mashed potatoes with tomato concasse and rosemary
4 servings
35 minutes
Mashed potatoes with tomato concasse and rosemary is an exquisite dish of French cuisine that combines the tenderness of creamy mashed potatoes with aromatic tomato sauce. The tomato concasse, prepared with white wine, garlic, and fresh rosemary, adds a slight acidity and refined depth of flavor to the dish. The puree itself, inspired by the famous Joël Robuchon's recipe, features a velvety texture achieved through the right balance of butter and milk. This dish perfectly complements meat and fish dishes but can also serve as a standalone treat for those who appreciate flavor harmony. It is served in the finest French restaurants but can also be made at home to impress family and guests with its tender texture and subtle aromas of fresh rosemary.
1
We clean the potatoes. Cut them into small equal pieces. Place them in a pot. Pour boiling water until the water completely covers the potatoes. Add 2 sprigs of rosemary to the pot. Bring to a boil with the lid closed, add salt. Pour in a little wine and olive oil. Cook with the lid on until a knife easily goes through the potatoes (about 25 minutes).
- Potato: 1 kg
- Fresh rosemary: 3 stems
- Dry white wine: 150 ml
- Olive oil: to taste
- Salt: to taste
2
While the potatoes are boiling, let's make a concasse from tomatoes. Take the tomatoes, place them in boiling water for 15 seconds, then immediately put them in ice-cold water. Cut each into 4 pieces, carefully peel off the skin, and trim the inner part, leaving just the flesh. Dice everything into small cubes.
- Tomatoes: 500 g
3
Heat the pan and pour in some olive oil. Crush two cloves of garlic into it and add a sprig of rosemary. Simmer on low heat for about a minute, then pour in wine (about 50-100 grams). Evaporate the wine for about a minute on medium heat, removing everything we can.
- Olive oil: to taste
- Garlic: 2 cloves
- Fresh rosemary: 3 stems
- Dry white wine: 150 ml
4
We add the concasse, salt, pepper, and sprinkle with a few pinches of rosemary.
- Freshly chopped rosemary: 30 g
- Salt: to taste
- Ground black pepper: to taste
5
Sauté, stirring occasionally, for about 3-5 minutes.
- Freshly chopped rosemary: 30 g
6
The potatoes are ready. Drain the water, put them back on the heat, and dry for 1-2 minutes. Take a masher and mash everything well to avoid lumps. Take warmed milk and pour in about half, mix, then add about half of the butter in cubes. Mix again. Add more milk or butter to taste until desired consistency. Just remember the main thing — there’s no such thing as too much butter. Don't believe it? Check out Robuchon's puree recipe.
- Milk: 200 ml
- Butter: 100 g
- Milk: 200 ml
- Butter: 100 g
7
Add concasse to the puree. Mix thoroughly, sprinkle with rosemary, and adjust to taste (salt, pepper, spices).
- Freshly chopped rosemary: 30 g
- Salt: to taste
- Ground black pepper: to taste