Joël Robuchon Mashed Potatoes
The legendary ultra-silky mashed potatoes, passed through a fine sieve until they are pure velvet — richer and smoother than a standard mash.
4 · Pureed
Completely smooth and thick enough to hold its shape on a spoon, but soft enough to need no chewing. Should never be sticky, lumpy, or stringy.
Suitable for anyone who finds food hard to chew or swallow. Graded IDDSI Level 4 (Pureed) — smooth purée, no chewing — the texture standard used in dysphagia care and soft diets.
See all texture levelsIngredients
- 1 kg Potatoes
- 250 g Unsalted butter, cold, diced
- 250 ml Whole milk, warmed
- To taste Salt
- Optional Ground white pepper For seasoning
Instructions
Wash the potatoes.
Start boiling them in a pot of cold salted water.
Once they reach a boil, turn the temperature down to a simmer and continue cooking until completely fork-tender, about 20-30 minutes.
Drain them and place in a container with a towel on top to keep them warm.
Peel them while they're hot and place in a second container lined with plastic wrap, with a slit in the center, to drop your peeled potatoes in and keep them warm.
Pass the potatoes through a potato ricer into a pot.
Warm over medium heat and stir for 3-5 minutes to evaporate any excess moisture.
Pass through a fine-mesh sieve using a bench scraper — this step is what makes the puree completely smooth.
Place back onto medium heat and gradually incorporate the cold, cubed butter, using a whisk to emulsify the puree.
Whisk constantly to keep the emulsion from breaking.
Add in the warm milk a bit at a time to reach your desired creamy, fluffy consistency.
Season with salt to taste. Optionally, add a pinch of white pepper.
Serving Tips
Important Guidance
- Choose a waxy potato like a Ratte or Yukon Gold — they hold their structure and absorb much more butter without turning gummy.
- Passing the potatoes through a ricer and then a fine-mesh sieve is what removes every last lump — don't skip the sieve step for anyone on a pureed diet.
- This puree is rich in butter; thin it with a little extra warm milk if it needs to pour more easily off a spoon for a Level 3 texture.
- Serve warm rather than hot, and use the classic fork-swirl finish only for presentation — it doesn't affect how smooth each bite is.
Nutrition Facts
As given in the source recipe, per serving. A sodium and cholesterol breakdown wasn't provided.
Dietary Notes
Gluten-free. This is a very rich, high-fat preparation — for a lighter version, reduce the butter and rely more on warm milk for creaminess.