Mashed Potatoes, Kind Of Robuchon-Style

Name: Mashed Potatoes, Kind Of Robuchon-Style
Total time: 60 min
Ingredients: 4 pounds Yukon Gold potatoes (medium peeled and halved); Kosher salt; 6 sticks unsalted butter (1 1/2 pounds cold, cut into 1/2-inch cubes); 0.5 cup heavy cream

5.0

(3)

6 Reviews

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

By Anthony Bourdain

Updated on November 1, 2016

Mashed Potatoes, Kind Of Robuchon-Style — Photo: © Bobby Fisher

Active Time:

30 mins

Total Time:

1 hrs

Yield:

8

Ingredients

4 pounds Yukon Gold potatoes (medium peeled and halved)
Kosher salt
6 sticks unsalted butter (1 1/2 pounds cold, cut into 1/2-inch cubes)
½ cup heavy cream

Directions

In a large saucepan, cover the potatoes with water and bring to a boil. Add 2 tablespoons of salt and simmer until tender, 15 to 20 minutes. Drain well and let stand in a colander for 3 minutes.
Pass the potatoes through a ricer into the large saucepan. Cook over moderate heat, stirring with a wooden spoon, until the potatoes are hot and steam starts to rise, about 2 minutes; they’ll start to stick to the bottom of the pan. Add one-fourth of the butter cubes at a time, stirring constantly until incorporated. Stir in the heavy cream and season generously with salt. Serve right away.