Michelin-starred chef Joël Robuchon is famous worldwide for his supersilky, superrich, superlight and buttery mashed potatoes. This is Anthony Bourdain’s version of those potatoes. Slideshow: More Mashed Potato Recipes
heres the original. its so much better than this recipe: - 1 kilogam de pommes de terre (Ratte ou BF 15) ( I use 1/2 Yukon Gold and 1/2 Russet) - 20 à 30 centiliters de lait entier (20 to 30 centiliters whole milk. There are 23.66 centiliters in 1 cup) - 250 g de beurre (250 grams of unsalted butter.) - Sel de mer (sea salt) Notice: no cream and a ratio of 4 parts potato to 1 part butter. Also, boil potatoes with skin on, drain then peel.
Hey if I read this right you start with 6 sticks of cold butter diced. Then you add in 1/4 of the butter, then milke and then serve. What do you do with the other 4 1/2 sticks of butter?
Im sick of the same potato mash that my mom cooks for me. Will be sending the link!
So good. Yep, six sticks more than works. You could probably get away with 5, but I'm not sure you'd get the same unique texture. It was almost like polenta/grits but smoother? It's totally something you don't want to make more than 1-2 times a year.
Six sticks of butter??
