The Massive Amount Of Butter Joël Robuchon Used For Mashed Potatoes
Is it possible to create a culinary masterpiece using only three or four ingredients, one of which is the potato? According to the Michelin Guide, it is possible, and late master chef Jöel Robuchon was the one that accomplished this feat. His encapsulated passion for the culinary arts shined through even the simplest of his dishes. What is this simple masterpiece of the potato?
Jöel Robuchon's purée de pomme is known as the most famous mashed potatoes recipe in the world, according to Food 52. Despite his passing in 2018, Robuchon's legacy lives on through the elite plates served at his restaurants around the globe, fitly named Ĺ Atelier de Jöel Robuchon. The infamous dish, purée de pomme, graces the restaurant menu for those daring enough to indulge.
Venue and Menu published a quote by Robuchon in which he said, "The mashed potatoes, it's true, made my reputation. I owe everything to these mashed potatoes." So, how much butter does it take to turn regular spuds into a creamy delicacy?
How much butter?
Jöel Robuchon's creamy mashed potatoes contain an impressive amount of butter. The two-to-one ratio of potato to butter creates a delectable, creamy dish, says Food 52. Yes, you read that right; the recipe is a 2:1 ratio of pure, comforting heaven. A half-pound of butter (two sticks) is added for every pound of potatoes in the recipe. The blend of two delightful ingredients is so flavorful that you can forgo the gravy – you won't need it. However, using this amount of butter is optional, says Food 52. Don't expect to obtain a restaurant-quality dish and a rich, creamy taste from potatoes that don't contain a massive amount of, you guessed it, butter, though.
Food 52 also recommends selecting the right spud. Believe it or not, the type of potato you use affects the texture of the mash. To create an airy, fluffy dish, go with Yukon Gold. Russet potatoes are also a good choice, but they recommend avoiding fingerlings and red potatoes. These potato types are waxy and make for a dense mash. Bon Appétit agrees, sharing that Yukon Gold is their choice for a rich, creamy mashed potato.
Cook, peel, puree, and stir
According to Chatelaine, the recipe for Jöel Robuchon's purée de pomme requires boiling the potatoes with the skins intact. It isn't until the potatoes have finished cooking that you should remove the skins, but be careful. Allow the potatoes to cool before handling. Then, run the potatoes through a food mill set to the finest setting, allowing them to return to the pot. Stir the butter into the spuds in five different additions, add the milk with a whisk, and season with salt.
If you're craving variety, BritCo recommends adding sour cream, cheddar cheese, sage, pesto, or rosemary to your spuds for a kick.
Patricia Wells, food author of the 1991 book "Simply French," said of Robuchon, "He realized early on that if you give people potatoes, potatoes, and more potatoes, they'll be eternally grateful, forever fulfilled." The Guardian Life said the New York Times published his recipe, and it became highly recognized around the globe.