La Purée de Pommes de Terre de Joël Robuchon

La Purée de Pommes de Terre de Joël Robuchon

La Purée de Pommes de Terre de Joël Robuchon

Can mashed potatoes be forever memorable? Oui! Especially if the recipe comes from “Chef of the Century” Joël Robuchon. With just  four ingredients – potato, butter, milk, salt – his legendary Purée de Pommes de Terre recipe takes the humble potato and turns it into something impossibly elegant and silky and oh so rich. A potato dish of dreams that we were fortunate to enjoy at a “dinner of small tasting portions” at L’Atelier de Joël Robuchon in Las Vegas here.

Chives in the Garden

While Robuchon’s pommes de terre are typically served sans garnish, it is Spring, and my garden chives are in bloom. I don’t think he would mind my fresh addition to this signature dish… Joyeux Printemps, Chef!

French Mashed Potato Recipe

La Purée de Pommes de Terre de Joël RobuchonIngredients:

  • 2 lbs. French Ratte Potatoes or Yukon Gold Potatoes (uniform size)
  • 8 oz. Butter (or more) – High Quality, Unsalted, Cubed, Chilled
  •  Up to 10 oz. Whole Milk – Hot
  • Salt to Taste
  • Chives (Optional)

La Purée de Pommes de Terre de Joël Robuchon

Cook unpeeled whole potatoes in salted water over medium heat until tender, about 20 to 30 minutes. Drain and let cool slightly. Peel potatoes and cut into manageable pieces. Pass potatoes through a food mill or potato ricer. Place “riced” potatoes in a casserole dish and heat, stirring with a wooden spoon, to release moisture, about 5 minutes.

There is no such thing as too much butter.

Add butter, in batches, stirring vigorously to a light fluffy consistency. Slowly add hot milk in a thin stream while continuously whisking the mixture. Only add enough milk to get a creamy consistency.

Pass the mixture through a fine drum sieve to get Robuchon’s signature velvety texture. Return the potatoes to a clean heavy-bottomed casserole dish, reheat, whisking in more butter and milk as needed. The amount of butter and milk will vary with the type of potatoes, the season, and desired level of richness. Double the butter for exceptional richness.

Add salt to taste.

La Purée de Pommes de Terre de Joël Robuchon
Serve small portions in warm bowls.

Chives in the Garden

Garnish with chives if desired.

French mashed Potatoes and Chives

Food Network

featuring 

“Mashed”

Sensational Sides

Sensational Sides is a season long franchise where Food Network editors team up with bloggers to share recipes about everyone’s favorite side dishes. Be sure to check out our Pinterest Board with over 275,000 followers called Let’s Pull Up A Chair!

And if my French Mashed Potatoes got you in the mood for all sorts of mashers, you might enjoy taking a peek at other recipes from some fabulous bloggers below…

La Purée de Pommes de Terre de Joël Robuchon
The Wimpy Vegetarian: Mashed Celery Root with Blue Cheese and Watercress
Creative Culinary: Leek, Bacon, Garlic and Thyme Smashed Potato Cakes
Dishin & Dishes: Jalapeno Spaghetti Squash Hash Browns
Elephants and the Coconut Trees: Spicy Roasted Eggplant Mash
Taste with the Eyes: La Purée de Pommes de Terre de Joël Robuchon
Napa Farmhouse 1885: Roasted Carrot, Onion & Garlic Mash
Red or Green: Cauliflower & Beet Mash with Chile Infused Olive Oil
Swing Eats: Italian Style Smashed Potatoes
The Mom 100: Perfect Mashed Potatoes
Daily*Dishin: Mashed NotPotatoes Cauliflower
FN Dish: 5 Crazy-Good Ways to Do Up Mashed Potatoes

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