Mashed Potatoes

Ingredients

• Potato 0 lbs
• Coarse Salt 1 tablespoon
• Butter 10 oz
• Milk 5 fl oz
• Salt to taste
• Ground Black Pepper to taste

Step-by-Step Guide

Step 1

Potatoes — preferably starchy variety; Robuchon uses the French ratte variety — wash and clean off any dirt without peeling. Place them in a pot, cover with two liters of cold water, add a tablespoon of coarse salt, and bring to a gentle boil. Cook for 25 minutes, until a knife easily pierces the potatoes and comes out clean.

Step 2

Remove the potatoes, peel them, and pass them through a vegetable mill or potato ricer (though more labor-intensive, for a smoother texture it’s even better to strain them through a fine sieve).

Step 3

Transfer the mixture to a skillet, heat it up, and stir vigorously over the flame for five minutes to dry it out.

Step 4

Meanwhile, rinse a small skillet under water, drain any excess water, and without drying it, pour in the milk. Bring it to just below boiling and keep it hot.

Step 5

Reduce the heat under the potatoes. Cut the cold butter into pieces and add them to the potatoes one piece at a time, vigorously mashing and homogenizing the mixture.

Step 6

When the butter has melted, pour in the hot milk and, while vigorously mashing the potatoes, achieve a smooth consistency in the resulting puree. Taste the puree and season with salt and freshly ground black pepper.