Joël Robuchon’s Secret to Creamy, Butter‑Loaded Mashed Potatoes
When the great French chef Joël Robuchon passed away on August 6 at the age of 73, he left behind a culinary torch that continues to glow. One of his favorites was mashed potatoes – a humble dish he turned into a golden, buttery dream that would have left even Marcel Proust swooning. And let’s be honest, ideas of “less butter” simply won’t cut it for Robuchon.
Reinventing a Classic
In the 1980s, while most chefs scoffed at plain potatoes, Robuchon decided to give this simple mix a makeover. He believed fiercely that “giving people potatoes, potatoes, and more potatoes” would bring eternal joy. Patricia Wells, a food author, captured this sentiment perfectly in her 1991 book on Robuchon’s cooking.
Once the recipe hit The New York Times, it spread worldwide, and the world couldn’t get enough of it.
Step‑by‑Step Guide (Robuchon‑Style)
- Grab 1 kg of potatoes – all roughly the same size. Don’t peel them, just as Robuchon preferred the ratte variety.
- Wash the potatoes and cover them with water, adding an extra 2–3 cm on top.
- Throw in 10 g of salt for every litre of water.
- Bring the pot to a boil and simmer for 25 minutes. Test with a knife: if it slides right off, you’re good to go.
- While still hot, peel the potatoes and mash them using a vegetable mill (a blender is a no‑go because it clumps).
- In a saucepan, add a splash of water, then pour in 200–300 ml of full‑cream milk and bring to a gentle boil.
- Drop in 250 g of cold butter, cut into chunks, and let it melt slowly into the mash.
- Introduce the warm milk gradually while stirring.
- Start with a wooden spoon, then switch to a whisk once the mixture gets smooth.
- For an extra silky texture, run the mash through a fine sieve.
A Final Thought
Robuchon famously would sign off his cooking shows (2000‑2009) with a cheerful, “Bon appetit bien sûr!” And that’s the true spirit of his legacy: simple, buttery excellence, served with a dash of affection and a whole lot of love. Enjoy!
