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Cooking + Entertaining

The recipe for Joël Robuchon’s mashed potatoes: the best in the world despite only 3 ingredients

The recipe for Joël Robuchon’s mashed potatoes: the best in the world despite only 3 ingredients

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He is the best mash in the world and is one of the most famous dishes ever made in haute cuisine: Joël Robuchon’s mash. finally it’s simple mashed potatoes, but when you taste it, you realize it’s so much more. On the other hand, those who have tried this preparation do not simply call it “mash”, they call it “Joël Robuchon mash”, with their first and last name. It will mean something. Let’s see together what this very talented French chef is talking about and how changed history forever mashed potatoes (and all the cooking).

What is Joël Robuchon puree

Three ingredients, a few fairly simple steps and you’re done: here is Joël Robuchon’s mash. Once you read the recipe you will realize that we are dealing with something really simple. But then why is it so special? The reasons are many and it all starts with to taste. The main ingredient of this puree is obviously the potatoes and for the chef born in Poitiers you should only use the ratte potato, a particular type grown in France. Many call them “potatoes with asparagus“because they have a thin skin, they are small, lumpy, ugly in appearance but the flavor is intense and the aftertaste is earthy and sweet (reminiscent of chestnuts and hazelnuts). In France, the potato Terre Ratta was almost completely unknown before Joël Robuchon used it for his signature dish, a “forgotten” tuber, to highlight the importance of restoration in protecting biodiversity.

The first time the most starred chef of all time, with 32 Michelin stars worldwide, has offered this dish is the 1980 and today, after more than 40 years, customers come to his restaurants to eat his mash. He is so alive that he becomes the protagonist of the first “real” episode of Master cook 12the one following the selections, with the entire masterclass completed.

Joël Robuchon’s mash recipe

The original recipe Joël Robuchon’s puree is in fact a simple game of proportions: 1-1 (the French say so much for so much), i.e. the same amount of potatoes and of sum between butter and milk. This means that 500 grams of butter and 500 milliliters of milk are needed for each kilo of potatoes. Whisk until creamy and serve. Simple and straightforward.

In fact, in 2018, the former sound chief Star Workshop in Paris, Thierry Karakachian, in Le Figaro describes a recipe with slightly different proportions to respond to the more classic complaints of customers: “half a kilo of butter is too much, we’re getting bigger” say many. Karakachian and the other chefs in the group tweak the recipe slightly, ensuring the same result. Our suggestion is to follow the classic proportions indicated by Robuchon: it’s really worth it. If you want a lighter version, just use 250 grams of butter and 250 grams of milk.

For the classic recipe, take a kilo of potatoes gears, ratte du Touquet oh BF15: the important thing is that they are All The same and that they are small enough not to make them swell with water during cooking. So take Normandy butter, milk and salt. No nutmeg, oil, cream or pepper, just these three ingredients. Start by thoroughly washing the whole potatoes and placing them in a rondeau or in a thin, shallow pot. Add cold water to cover the potatoes a few centimeters and salt: 10 grams for each liter. Leave to cook for half an hour, taking care to check the consistency with the tip of the knife: as soon as the point enters the center of the potato and comes out effortlessly, you can consider them cooked. Drain the tubers, pat them dry and peel them while they are still hot.

At this stage work the potatoes with a vegetable mill which has a grill, directly above the pan and let the mash dry over medium heat, turning it over vigorously with a ladle. Add 500 grams of cold butter cut into cubes then the milk, brought to the boil in a separate saucepan, but be careful: add it little by little, without ever ceasing to stir vigorously. Use the ladle first, then the whisk. At this point, taste and decide whether or not to add more salt. Before serving, pass it through a sieve to obtain a more velvety consistency.

Who is Joel Robuchon

For the Gualt Millautone of the most prestigious gastronomic guides in the world, Joël Robuchon is the best chef of the 20th centuryO.Class [1945le chef né à Poitiers était le visage de la Nouvelle cuisine, le mouvement culturel et culinaire qui a changé à jamais l’histoire de la haute cuisine. La conquête de 32 place michelin à travers le monde l’ont consacrée : beaucoup la définissent”le McDonald’s de la haute cuisine” pour le niveau incroyable de standardisation qu’il parvient à atteindre dans ses propres restaurants. Il s’est fait connaître en 1980 grâce à la purée de pommes de terre, un plat qui avait pratiquement disparu des grands restaurants et, vu son succès, il a été repris en insérant le Velouté de chou-fleur au caviar c’est un gratin de macaronis aux truffes et foie gras. Des plats simples, au goût intense, à la française.

Après une brillante carrière en 1995 étonne le monde : oui retirer. A 50 ans il décide de se consacrer à une activité plus ludique : il se concentre sur l’ouverture de nouveaux locaux et on le retrouve de plus en plus souvent à la télévision. Malheureusement, il nous a laissé entrer 2018 à Genève en raison d’un cancer du pancréas.

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