Mashed Potatoes Inspired by Robuchon
5 servings
120 minutes
Joel Robuchon means about the same to French cuisine today as Academician Likhachev did to the Soviet humanitarian intelligentsia. Robuchon has all the highest state awards and the title of chef of the century, a living classic. Mashed potatoes according to the recipe of Joel Robuchon, it must be said, are almost more famous than Robuchon himself, especially in Russia. The only thing that is not entirely clear to the Russian taste is nutmeg. The French always add it to potatoes, and for no apparent reason. Robuchon explains this by the history of disgust for potatoes, which the French could not digest for a long time.
1
Prepare the necessary ingredients.
2
Boil the potatoes.
- Potato: 1 kg
3
Then cool down and remove the skin.
4
Wipe.
5
Place the grated potato in a saucepan over very low heat.
6
Add ice-cold, previously frozen butter cut into cubes at minus 25 degrees.
- Butter: 500 g
7
Mix the butter into the potatoes without removing from heat.
- Butter: 500 g
8
When all the butter is dissolved in the potatoes, remove the saucepan from heat and pour in the milk.
- Milk: 150 ml
9
Then salt and pepper to taste.
- Salt: to taste
- Ground black pepper: to taste
10
Submit.