The Silkiest Mashed Potatoes

We had melt-in-your-mouth mashed potatoes at L’Atelier de Joel Robuchon (see my first post), and these are inspired by the chef’s recipe. My boyfriend makes them, like the ones pictured with his beautiful beef Wellington. He has technical skills and practice that most of us have not acquired, so I recommend a trial run (or two) to get them just the way you want them. Bon, let’s go!

Use Yukon gold potatoes. Peel and dice potatoes into cubes of the same size for even cooking, place in pot, just cover with cold water, add a little salt, bring to boil, and reduce to simmer until completely tender. Raise heat and bring back to boil for a few minutes, and then drain. While potatoes are hot, use a potato ricer (this is the only tool for the smoothest potatoes) to mash them. Place back into a dry pan on low heat to remove some moisture, stir for a few minutes, and then whisk in about a third of the total quantity of potatoes of cold diced butter a little at a time until each piece melts (you can use less butter, but this is how you go from smooth to silky). Pour in hot, whole milk a little at a time until you reach the desired consistency. Season to taste.


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