Joel Robuchons Mashed Potatoes

🥘 Ingredients

• rattes or BF 15 potatoes 1 kg
• coarse salt 1 Tbsp
• well-chilled unsalted butter 250 g
• very hot whole milk 250 g
• salt
• pepper

1. 1

   Put the rattes or BF 15 potatoes in a saucepan with 2 liters 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 25 minutes .
2. 2

   Drain the potatoes and peel them. Put them through a potato ricer (or a food mill fitted with its finest disk) into a large saucepan . Turn the heat to medium and dry the potato flesh out a bit by turning it vigorously with a spatula for about 5 minutes .
3. 3

   Meanwhile, rinse a small saucepan and pour out the excess water but do not wipe it dry. Add the milk and bring to a boil.
4. 4

   Turn the heat under the potatoes to low and incorporate the well-chilled unsalted butter bit by bit, stirring it in energetically for a smooth, creamy finish. Pour in the very hot whole milk in a thin stream, still over a low heat, still stirring briskly. Keep stirring until all the milk is absorbed. Turn off the heat and taste for salt and pepper .
5. 5

   For an even lighter, finer purée, put it through a very fine sieve before serving.