Pommes Purée (Joël Robuchon Style)
The world-famous legendary French potato purée: ratte or floury potatoes passed through a fine ricer and whipped with cold butter and hot milk in a 2:1 ratio until silky, glossy, and cloud-like.
Ingredients
- • 1kg ratte or Yukon Gold potatoes, scrubbed (boiled unpeeled for maximum starch flavor)
- • 250g high-quality cold unsalted French butter (such as Échiré), diced into small cubes
- • 200ml whole milk, piping hot
- • Fine sea salt and a touch of white pepper
Preparation Steps
Boil unpeeled potatoes in salted water for 25 minutes until tender. Drain and peel immediately while still hot with a small paring knife.
Pass hot peeled potatoes through a fine potato ricer or food mill into a heavy saucepan over low heat. Stir vigorously for 3 minutes to dry out remaining steam.
Over low heat, vigorously whisk in cold diced butter piece by piece with a wooden spoon or balloon whisk until completely emulsified and glossy.
Gradually whisk in hot milk in a steady stream until the purée becomes silky, flowing, and ribbon-like. Season with salt and white pepper.