Joël Robuchon was a michelin-starred chef who got famous for creating one of the best mashed potato recipes in the world. He has passed on but his legacy lives on.
Joël Robuchon, Michelin-starred ‘chef of the century’, died at age 73. However before his death, he made a lot of contributions in the culinary world including one that made him famous and everyone else fat.
There are several versions of the recipe, with the restaurant’s famously consisting of a 2:1 potato to butter ratio.
However, the British chef Tom Aikens, who used to work for Robuchon in the early 90s, described how it took two hours and a lot of effort from the chef to make, and included more butter than spud.
For successful mashed potatoes, it is important you salt the cooking water when it is still cold and salt the finished purée carefully.
If possible, use a food mill or potato ricer rather than a blender or food processor. When the potato has gone through the ricer, put it in a saucepan over a medium heat and turn it vigorously with a wooden spatula until it dries out a bit.
After, stir in the butter then the whole milk. Finish mixing with a whisk for a lighter purée.
Below is the complete fail proof recipe:
Preparation: 15 minutes
Cooking: 35 minutes