How to Make Joël Robuchon's 31 Michelin Star Ratte Mashed Potatoes! скачать в хорошем качестве

How to Make Joël Robuchon's 31 Michelin Star Ratte Mashed Potatoes!

Master the art of Joël Robuchon’s 31 Michelin Star Ratte Mashed Potatoes with this step-by-step guide! 🥔 These mashed potatoes are the epitome of fine dining—silky, buttery, and irresistibly creamy. Learn the secrets behind the legendary dish that has earned its place in the culinary hall of fame. Perfect for holidays, special occasions, or when you simply want to treat yourself to restaurant-quality comfort food. 📜 Ingredients: 1 kg Ratte Potatoes 250-1kg Unsalted Butter, cold, diced 250 ml Whole Milk, warmed Salt to taste Optional: Ground White Pepper 🔪 Recipe Steps: 1. Wash Potatoes 2. Start Boiling them in a pot of cold salted water 3. Once they reach a boil, turn temperature down to a simmer and continue cooking until tender (about 20-30 minutes). 4. Drain them and place in a container with a towel on top to keep them warm 5. Peel them while theyre hot and plac in a second container lined with plastic wrap on top with a slit in the center to drop your peeled potatoes in, again to maintain their heat 6. Pass through your potato ricer into a pot 7. Warm to medium heat and stir for 3-5 minutes to evaporate any excess moisture 8. Pass through a fine mesh sieve using a bench scraper 9. Place back into a pot on medium heat and gradually incorporate cold blocks of butter, using a whisk to emulsify your puree 10. Whisk constantly to not break the emulsion 11. Add in your hot milk a bit at a time to reach a desired creamy, fluffy consistency 12. Season with salt to taste. Optionally, add a pinch of white pepper 💡 Pro Tips : • Potato Choice: The Ratte in an extra Waxy potato that holds it’s structure and can absorb much more butter. • Cooking method: Going from a boil to a simmer and starting with Cold water for will ensure thorough cooking and not destroy the structure of the potato • Fine Mesh Sieve: This will break the potato down to a much finer consistency and prevent them from getting gummy or overworked • Butter Quality: Use the best quality unsalted butter you can find; it's the key to Robuchon’s velvety texture. • Milk: Warming the milk prevents shocking the purée and helps maintain its creamy consistency. • Patience: Stirring slowly and methodically while adding the butter and milk ensures an emulsion-like consistency.