Michelin 3-Star Potato Puree
Michelin 3-Star Potato Puree
A Silky Smooth Potato Puree Recipe from Michelin 3-Star Chef Joël Robuchon, Made Easy at Home
Discover the magic of Chef Joël Robuchon’s signature potato puree, a 3-Michelin-star recipe, now achievable in your own kitchen! This puree is renowned for its unparalleled smoothness and airy texture that melts in your mouth. If you weren’t a fan of purees before, this recipe will undoubtedly change your mind. With simple ingredients and straightforward steps, you can elevate your home dining experience to a gourmet level. Perfect for special occasions or to add a touch of luxury to any meal.
Main Ingredients- 500g potatoes
- 150ml fresh milk or soy milk
- 125g high-quality butter
- Salt (10g per 1 liter of water)
- Water
Cooking Instructions
Step 1
Gather and prepare all your ingredients before you begin. Keep the butter chilled in the refrigerator until needed.
Step 2
Wash the potatoes thoroughly. We’ll be boiling them with their skins on. Place the potatoes in a pot and add enough water to cover them by about 2-3 cm. Add salt to the water, using a ratio of 10g of salt per 1 liter of water (adjust slightly to your taste). Cook over medium heat for approximately 25 minutes, or until the potatoes are tender. Maintain a gentle simmer.
Step 3
After about 25 minutes, test the potatoes by piercing them with a fork or knife. They should be easily pierced, and the knife should slide out smoothly. Once cooked, drain the potatoes and transfer them to a plate to cool slightly.
Step 4
While the potatoes are still warm, it’s easiest to peel them. Carefully remove the skins using a knife. If you’re not comfortable with a knife, you can also use the back of a spoon to scrape off the skins. Be mindful of the heat to avoid burns!
Step 5
Once peeled, use a potato masher or a fork to thoroughly mash the warm potatoes. Aim for a smooth consistency, free of lumps.
Step 6
In a separate saucepan, add a small amount of water and pour in the measured milk or soy milk. Gently heat this mixture over low heat. Be careful not to let it boil over.
Step 7
While the milk is heating, place the mashed potatoes in a pot over low heat. Gradually add the cold butter, piece by piece, rather than all at once. Stir continuously with a spatula after each addition, allowing the butter to melt and incorporate into the potatoes. Repeat this process 3 to 4 times. This gradual addition and mixing is key to achieving the puree’s signature creaminess and flavor.
Step 8
Continue to keep the heat low and add a few pieces of cold butter to the mashed potatoes.
Step 9
Using a spatula, repeatedly mix and ‘rub’ the butter into the potatoes as it melts, ensuring it’s fully incorporated.
Step 10
Meanwhile, your milk mixture should be gently simmering. Remove it from the heat. Gradually pour the warm milk into the mashed potatoes, a little at a time, stirring constantly with the spatula after each addition. Continue this process of adding milk and mixing until you reach your desired smooth consistency. Keep using the spatula to ensure no lumps form.
Step 11
As most of the milk is incorporated, the puree will become noticeably smoother. Now, switch to a whisk (or continue with the spatula) to achieve an even silkier texture. Whisk until the puree is uniformly smooth and no lumps remain. Once perfectly smooth, remove from the heat.
Step 12
The final step to achieve a truly refined puree is to pass it through a sieve. Prepare a large bowl, a fine-mesh sieve, and a silicone spatula.
Step 13
Place the sieve over the bowl. Pour the potato puree into the sieve. Using the silicone spatula, gently push and scrape the puree through the sieve. This process will yield an incredibly fine and smooth puree that collects in the bowl below. Although it sounds time-consuming, this step usually takes less than 5 minutes.
Step 14
Your exquisite, Michelin 3-star worthy potato puree is now ready! Serve it warm as is, or as a luxurious side dish to your favorite meals. Enjoy!
Step 15
What if your puree gets cold? How do you reheat it? The best method is bain-marie (double boiler). Place your container of puree into a larger bowl filled with hot water. Gently heat it, stirring occasionally, and it will return to its original smooth and warm consistency, just like when it was freshly made. This method allows you to enjoy leftover puree for days, maintaining its perfect texture and warmth.
