The Best Mashed Potatoes Recipe in the World
Joël Robuchon was a famed French “Chef of the Century” and restaurateur. Unfortunately, he passed away in August this year and left behind a legacy of the best and highest rated Michelin restaurants, plus a trove of recipes in his cookbooks.
I am a fan of Joel Robuchon restaurants and had tried a few of them; his mashed potatoes recipe is really the BEST in the world. The technique used produces the creamiest, silkiest and most delicious mashed potatoes you’ll ever make!
How to Make Perfect Mashed Potatoes
Having made Joël Robuchon’s recipe, I can now share the secrets to the best and perfect mashed potatoes:
- Use a potato ricer. The ricer produces the softest, silkiest and smooth mashed potatoes.
- Butter. Butter. And more butter.
- Full milk.
- Ground white pepper. DO NOT use ground black pepper as it would cause the perfect silken and smooth mashed potatoes to have speckled dark spots.
Why Joël Robuchon’s Mashed Potatoes is the Best?
It’s all in the techniques, potato to butter ratio, plus the texture and flavors. No mashed potato recipes would produce the texture of silken, creamy mash.
Scoop up the potatoes in tiny helpings and savor slowly, it just gets better as you slowly devour the mash. I strongly urge you to try this recipe. You will never go back to other mashed potato recipes, I can guarantee you that!
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