The classic Robuchon mashed potatoes, as is served at the L’Atelier de Joël Robuchon uses a ratio of potatoes: butter = 2:1. These creamy mashed potatoes are the recipient of the Michelin star – a fine dining quality award for excellence…Enjoy!
Boil the potatoes with the skins on until fork tender. Remove from heat, cool slightly and remove the skins…they should slide off. Pass the peeled and still hot potatoes through a food mill as you’ll see in the video…you can pass them into the same pan you used to boil them.
Put the pan back on the burner on low heat and slowly begin adding the butter. Mix thoroughly until all the butter is finally incorporated. Then, slowly add the milk to the consistency you like. Continue mixing…a large rubber spatula works well. You can slightly lighten the potatoes by whisking once the butter is consumed by the potatoes. Salt to taste.
- 4 lbs gold Yukon potatoes
- 2 lbs butter
- 1/2 – 3/4 cup hot milk
- salt to taste