This isn’t the most interesting recipe for mashed potatoes.
But it is the best one.
This is adapted from Joel Robuchon’s famous potato puree. It’s pure tasting and incredibly simple.
This isn’t about bacon or cheese or extravagant cooking techniques. It’s about the perfect union that is potatoes and butter.
Just prepare yourself to fall into the glorious pit that is butter and carbs.
Classic Pommes Puree
3 lbs potatoes, peeled and boiled until they have totally become soft, even mushy.
4 – 4.5 sticks butter
salt to taste.
1. Melt the butter over very low heat.
2. Add the potatoes little by little and keep stirring.
Magically, the potatoes will continue to break apart and absorb the butter. If it looks like the potatoes will end up watery, just keep stirring. Don’t worry, the butter will continue to be absorbed into the potatoes. Just don’t add any more butter than is called for – the potatoes can break if the butter overwhelms them and I haven’t been brave enough to try adding any more.
3. Add salt to taste and serve immediately.
This is the purest, butteriest, potatoey-est mashed potato dish in the world. It’s almost as good as Joel’s, though I’m sure that he uses better potatoes and even more butter. You will need to add quite a bit of salt – potatoes need it and butter loves it. The tsate won’t be salty at the end – it will be very earthy and rich. This is delicious alongside elegant meals, like filet or pan fried sole. But it’s also great with meatloaf or leftover gravy.
Don’t even talk to me about how good leftovers are for breakfast.
Or about how good this would be with truffle butter instead of regular butter.
Or about how, yet again, the French get it right. Damn them.