The potato puree is a follow -up present at many tables, but its preparation can make all the difference between the banal and the memorable. For those looking for the perfect version, the reference is French chef Joel Robuchon, known for Parisian restaurant Jamin and stars record holder Michelin, who died in 2018.
According to the site specializing in gastronomy, El Comidista, the recipe of the robuchon mashed potato rests on four simple ingredients: small potatoes, butter, milk and a pinch of salt. Simplicity hides, however, fundamental details that turn this follow -up into a gastronomic experience.
Choice and preparation of potatoes
For starters, the potatoes should be cooked whole, without sinning, but well washed. They are placed in a container, cover with water, add salt and slowly cook for about 30 minutes.
According to the same source, the cooking check is done with a simple test: introduce a knife to confirm that they are soft.
Ride and dry
After cooking, the potatoes are drained and naked. The next step is to pass them through a potato dowel, ensuring a smooth and uniform texture, an essential basis for a puree of excellence.
The butter and the secret of the stirring
The next step takes place in a pan the medium heat, where the butter is gradually added, constantly stirring.
It is at this moment that one of the secrets of Robochon’s puree is revealed: butter must be cold and the mixture should never be moved with a wooden spoon, ensuring a creamy and homogeneous texture.
The incorporation of milk
Milk enters the end, always warm previously and gradually added. This technique allows the puree to maintain the ideal consistency, preventing it from becoming too liquid or overwhelmed.
According to El Comidista, it is this attention to the details that transforms a simple puree into a world reference.
Finishing and Presentation
The end result is a smooth, creamy and tasty puree, capable of accompanying any dish of meat with elegance.
The conjugation of cold butter, hot milk and constant stirring creates a texture that many consider unparalleled, making follow -up simple in a highlight of the meal.
A classic studied by chefs
According to the Robuchon recipe continues to be studied and reproduced by chefs and domestic cooks seeking to approach the standard of excellence of the French chef.
Attention to cooking times, the temperature of butter and milk, and the stirring method are pointed out as the elements that define the perfection of the puree.
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