Joel Robuchon's Mashed Potatoes - the best mashed potatoes recipe in the whole world. Learn how to make perfect mashed potatoes, complete with step-by-step picture guide.
Put the potatoes in a saucepan with 8 cups of cold water and 1 tablespoon of coarse salt. Bring to a simmer, cover, and cook until a knife slips in the potatoes easily and cleanly, about 30 minutes. Drain the potatoes and peel them.
Put them through a potato ricer into a large bowl.
Slowly mill the potatoes through the potato ricer.
In a small sauce pan heat up the milk and bring to a boil. Meanwhile, transfer the potatoes to a Dutch oven or sauce pan. On medium-low heat, add the chilled butter cubes to the potatoes and stir continuously for a smooth and creamy texture, about 5 minutes.
Pour in the very hot milk in a thin stream, stirring briskly. Keep stirring until all the milk is absorbed. Turn off the heat and add the 2 1/4 teaspoons salt and ground white pepper.
Serve the mashed potatoes immediately. If you like, add a small cube of butter on top of the mashed potatoes before serving.
Adapted from The Guardian.
Please use ground white pepper to season the mashed potatoes. Ground black pepper is frowned upon in culinary school. Ground white pepper infuses the mashed potatoes with a subtle peppery taste.