The recipe for Robuchon mash.
Obviously impossible to determine who invented mashed potatoes. This tuber, native to the Andes, was introduced to Europe in the 16th century. We know that it was served at the table of Louis XIII in 1613, who did not appreciate it.
For decades, mashed potatoes symbolized an inexpensive, popular and often boring dish.
In 1963, a revolutionary product arrived: the puree in a sachet that we owe to Nestlé: Mousseline puree! (In fact, the Incas had already figured out the technique of dehydrating potato starch). The potatoes are peeled, cooked, mashed and dehydrated. A recipe which will be a worldwide success, but which does not help to “restore” the image of the puree.
In 1981, a revolution arrived: the great chef Joël Robuchon, at the height of his glory, decided to offer mashed potatoes on his menu. A recipe however far from that of the canteens, which is immediately a hit. Mashed potatoes are becoming trendy again and many chefs dare to offer it.
The recipe for Robuchon puree Ingredients :
- 1 kg of potatoes
- 300 gr of very cold butter
- 30 cl of whole milk
- salt
1. Cook the potatoes for 20 minutes in salted water (10 g per litre)
2. Peel them and pass them through a fine grid vegetable mill
3. Dry the puree for a few minutes in a saucepan over high heat
4. Add the very cold butter in small pieces without ceasing to stir
5. Add milk
5. You can then pass the puree through a fine sieve to increase its smoothness
