Gourmet mashed potatoes: the secret recipe for a Michelin-starred restaurant in Monaco
Regular mashed potatoes can turn into a gourmet dish if you know a few secrets of how to make it. For example, Joël Robuchon, chef of the Michelin-starred restaurant Joël Robuchon in Metropole Monte-Carlo in Monaco, once made this dish a work of art. For a long time, his recipe was kept in strict confidence and was passed on only to selected kitchen staff. But in the face of the pandemic, new rules: the best restaurants in the world are ready to share a signature dish to delight their customers and, possibly, attract new ones in the future. So, specially for BeautyHack.ru, Joël Robuchon executive chef Christophe Cussac is about how to make that perfect puree in half an hour.
By the way, everything is easy and simple. And no special expensive ingredients are needed either!
Ingredients for 6 servings:
- 1 kg potatoes (salad potatoes are best)
- 250 gr cold butter
- 250 ml whole milk
- Coarse salt
You will also need two pots – a large and a small, fine grater.
1) Wash the potatoes, but don’t peel them. Place the potatoes in a large saucepan and cover with 2 liters of cold water and 1 tablespoon of coarse salt. Cover and cook for about 25 minutes until tender (potatoes should not be boiled).
2) Cut butter into small cubes and refrigerate. As soon as the potatoes are boiled, drain the water. Peel the potatoes while they are still warm.
3) Grate potatoes into a saucepan. Let the puree dry slightly over medium heat, stirring vigorously with a wooden spatula (about 5 minutes). At the same time, pour some water into a small saucepan (the water should cover the bottom), add the milk and bring the milk to a boil.
4) While stirring the potatoes over low heat, gradually start adding the oil. The butter should be very cold, hard and cut into chunks. Stir vigorously until the consistency is smooth and creamy. Then start slowly pouring in very hot milk in a thin stream, stirring until it is completely absorbed. Season with salt and pepper to taste.
5) To make the puree even thinner and fluffier, you can pass it through cheesecloth or a sieve.