The world’s best-mashed potato recipe. Get a step-by-step illustrated tutorial on making the best-mashed potatoes.
Jol Robuchon was a well-known French chef and restaurant dubbed the “Chef of the Century.”
It was tragic that he went away in August of this year, leaving behind a legacy of Michelin-starred restaurants and an extensive collection of recipes in his volumes.
In my experience, Jol Robuchon restaurants serve some of the best-mashed potatoes in the world, and I’ve been to a few of them.
Mashed potatoes made using this method are the silkiest, creamiest, and most delicious you’ve ever tasted.
To create Instant Pot Mashed Potatoes, simply follow the directions in the recipe.
Only five ingredients are needed for this recipe:
- Sea salt.
- Russet potatoes
- Full milk.
- Unsalted butter.
- Ground white pepper.
HOW TO MAKE THE BEST HOMEMADE MASHED POTATOES?
I can now reveal the following secrets to you after making Jol Robuchon’s recipe:
- There’s no better tool for the work than a potato ricer. With a ricer, you’ll get the silkiest, smoothest texture.
- Butter of superior quality. I used butter from the Challenge brand.
- Whole milk or whole cream milk should be used.
- Avoid using ground black pepper since it causes the potatoes to become mottled with dark streaks.
WHY JOËL ROBUCHON’S RECIPE IS THE BEST?
What really matters is how you cook it, how much potato and butter you put in, and how the final product tastes.
This recipe is your only option to achieve the creamy, silky texture of mash.
If you take your time, you’ll enjoy the mash even more.
Please make this recipe as soon as possible. Make this mashed potato dish, and you’ll never go back!
What is the average number of calories in one serving?
- Each serving of this recipe contains only 485 calories.
With this recipe, what are its complementary dishes?
I’ve compiled a collection of recipes that are both healthy and quick enough to prepare on a weeknight.
- BAKED COD
- ITALIAN ROASTED CHICKEN
- CORNISH HEN
- SPICY HONEY GLAZED HAM
- 1 tablespoon coarse salt
- 250 ml. (1 cup) whole milk
- 2 lbs. (1 kg) russet potatoes, scrubbed but unpeeled
- 10 oz. (300 g) unsalted butter (2 1/2 sticks), cut into cubes
- 3 dashes ground white pepper
- 2 1/4 teaspoons salt
- Add 8 cups of cold water and 1 tablespoon of coarse salt to a saucepan and bring to a boil. Heat up some water and simmer the potatoes for 30 minutes, or until a knife slides through them quickly. Peel the potatoes after they’ve been drained.
- Mix everything together in a big bowl by passing it through the potato masher.
- The potato ricer can be used to slowly grind the potatoes.
- In your small saucepan, bring your milk to a boil over medium heat. During this time, place the potatoes in a Dutch oven or saucepan and heat them until soft. Add the cold butter cubes to the potatoes and constantly stir for about 5 minutes on medium-low heat to achieve a smooth and creamy texture.
- Stirring constantly, slowly pour in the heated milk. Keep going until all of the milk has been absorbed, then remove from the heat and serve. Add 2 1/4 tsp salt and a quarter of a tsp freshly ground white pepper to the pan after taking it off the heat.
- The mashed potatoes should be served right away. If you choose, you can top the mashed potatoes with a bit of a cube of butter before serving.
- Potatoes such as Yukon Gold can also be used. Please use rates potatoes if you can locate them.
- The mashed potatoes should be seasoned with ground white pepper. Culinary schools discourage the use of ground black pepper.
- Adding a freshly ground white pepper dash to the mashed potatoes gives them a delicate pepper flavor.