“joël Robuchon” Pomme Purée Recipe

Prepare potatoes

Place peeled and evenly cut potatoes in cold water immediately to prevent discoloration. Drain and rinse briefly before cooking.

Cook potatoes

Put the potatoes in a medium saucepan and cover with cold water by about 1 inch. Add 1 teaspoon of the salt to the water. Bring to a gentle simmer over medium heat; avoid a rolling boil. Cook until potatoes are completely tender and fall apart when pierced with a knife, about 15–20 minutes depending on size. Drain thoroughly in a fine-mesh sieve or colander for 1–2 minutes to remove excess moisture.

Warm dairy

While potatoes cook, combine the whole milk and heavy cream in a small saucepan and warm gently until steaming but not boiling (about 3–4 minutes). Keep warm over the lowest heat; this helps the potatoes absorb the dairy and keeps the purée silky.

Rice or ricer the potatoes

Return the drained potatoes to the hot, dry saucepan for 30–60 seconds over low heat to evaporate remaining surface moisture, shaking the pan occasionally. Remove from heat. Pass the potatoes through a fine ricer or food mill into a warm mixing bowl. For an ultra-silky texture, press the potatoes through the ricer/mill twice.

Emulsify with butter

Immediately add the cold butter pieces a few at a time to the riced potatoes, stirring briskly with a wooden spoon or flexible spatula to incorporate and create a smooth emulsion. Continue adding butter until incorporated. The butter should be cold to help create that luxurious, glossy texture.

Incorporate warm dairy

Gradually add the warmed milk/cream mixture to the potatoes, a few tablespoons at a time, stirring constantly until you reach a silky, pipeable consistency. You may not need the full amount, or you may want a touch more for looser purée; add to taste.

Season

Season the purée with the remaining 1 teaspoon salt (adjust to taste), the white or black pepper, and optional grated nutmeg. Taste and correct seasoning. Keep the purée warm over a very low heat or in a warm (not hot) oven while finishing.

Transfer the purée to a warmed serving bowl. For the classic Joël Robuchon finish, smooth the top with the back of a spoon and make shallow peaks or swirls. Lightly brush or pour the extra melted butter over the surface to give a glossy sheen. Sprinkle chopped chives or fine herbs if desired and serve immediately.