How to make an ultra-delicious Joël Robuchon-style puree?

Sometimes, the simplest things are the best, and this is undoubtedly the case with the puree recipe imagined by the late Joël Robuchon. In the world of gastronomy, he has become a true legend. This French chef, who has won numerous Michelin stars (32 times to be exact), is famous for his refined cuisine and exceptional culinary techniques. Among its emblematic dishes, we find mashed potatoes first! A simple dish in appearance, but which this chef was able to sublimate with its creamy and melting texture. The secret to this recipe is the amount of butter used. He’s the one who makes all the difference.

The first step to making Joël Robuchon-style mashed potatoes is to choose the right potatoes. The best way to make this recipe is to choose ratte du Touquet, but Bintje potatoes are also suitable because of their tender texture. Do not peel them before cooking. Wash them carefully and cook them whole with the skin.

Ingredients :

To get started, gather the following ingredients:

For 6 persons :

• 1 kg of potatoes (Bintje or fingerling variety)
• 250 g of unsalted butter
• 250 ml of whole milk
• Salt (to your taste)

The realization:

1. Cook the potatoes with the skin on. When they are cooked, immerse them in cold water to stop the cooking. Peel them carefully. Pass them through a vegetable mill to obtain a very smooth result over a saucepan. You can also use a potato masher, but the texture will be more “coarse”.

2. Now is the key moment to obtain the velvety texture of the Joël Robuchon puree. Over low heat, add the butter to the potatoes, stirring gently. It is essential that both ingredients are at the same temperature to prevent the puree from becoming lumpy. The butter will melt, coating each piece of potato.

3. After incorporating all the butter, add the hot milk little by little, while continuing to mix. This step allows you to obtain the perfect consistency of the puree. The amount of milk can vary depending on your preferences, but make sure the puree remains smooth and creamy.

4. Pass the puree through a sieve or through a strainer to make it fine and smooth. This step is one of the secrets to the success of this recipe. Finish by seasoning the mashed potatoes with salt to taste.

If you have some puree left, add a little butter and salt when reheating.