I have always considered myself a passionate potato eater and thought I’ve had the best of the best with my grandma’s homemade mashed potatoes. But the Friendsgiving of 2020, my whole scale of potato greatness was crushed by this one perfectly executed potato dish (sorry Grandma if you are reading this). This dish is not for the lactose intolerant or faint of heart- but for those of you ready to make this, I guarantee it’ll have your belly smiling from ear to ear. If, like a few of my friends, you prefer or choose to be vegan, I have a vegan swap-out recipe that’s kickin’ despite the lack of buttery goodness I absolutely love! Are you as excited as I am to try this recipe out yet? If you are anything like me you may not want to share this dish, to which I suggest hiding it in the back of the fridge.
This recipe is named after Master Chef Joel Robuchon’s signature mashed potato puree dish. Chef Robuchon was an award winning chef, restauranteur, author and mentor who sadly passed away in 2018 at the age of 73. He mentored many famous chefs including Gordon Ramsey, Eric Ripert, and Michael Cains. This dish helped Robuchon earn a Michelin star - one of the 32 Michelin Guide stars he accumulated through his career- the most of any chef in the world.
Like most french dishes, this particular recipe doesn’t skimp on the butter. It’s known for its silky smooth buttery texture and taste. Now you might be wondering how your potatoes might match up to the a world famous dish which is the namesake of a world famous chef. Let me be honest- I couldn’t and I don’t expect any less than a highly trained chef to get this recipe spot on. However, I have modified this recipe for those of us who enjoy eating a tad bit more than we do cooking. After all, why should we miss out on the decadence? Our recipe is slightly altered to make it so much easier to cook without compromising on the taste. but if you wish to go all out comme des français, we’ve included the original version by Alex- French cooking guy below.
I did also promise you a vegan version and I have a recipe that my vegan friends and fam absolutely love. I’ve swapped out the butter with vegan butter and substituting the whipping cream with vegan milk or buttermilk. I’ve found it works much better than cream substitutes in maintaining the smooth, silky texture. Taste wise, you do feel the lack of fats that's central to this dish, but that’s just chemistry at work. My solution is to add an extra dollop (or two, or more) of your plant-based fat till you get to the point where you go “mmm” when tasting a spoon.
Make sure you use starchy potatoes. The starch is needed to give you the nice fluffy texture. Now the original recipe calls for waxy potatoes and I’m sure that’s the best way to go when you’re making this as part of a France-themed special occasion. My version prioritises ease and speed where possible so Yukon gold is the way to go!
I strongly suggest using the freshest full fat and full cream butter you can find. The best advice i can give you is to buy through your local farmer's market or co-op store. You’re not only helping out your local community and supporting small businesses, I guarantee you the taste is miles better than any store bought butter you’ll find. Please do not use a low-fat version of butter. I’ve already warned you that this isn’t a dish for the faint of heart. Besides, this is a special-occasion recipe and we all deserve to be pampered once in a while. Whatever you do, DO NOT use diet substitutes for the butter or cream. If that’s what you have in mind, I’m going to have to ask you to stop right now and reassess your priorities.
Now let's get this potato party started!
You only need these 4 ingredients!
4 lbs Yukon Gold Potatoes
4 Sticks of Butter
1 Cup Heavy Whipping Cream
Boil the potatoes until they are tender
Peel them hot
Run the potatoes through a ricer, mash until desired texture is reached
Add the butter, 1 stick at a time
Puree or whisk until butter is fully incorporated
Finish with adding 1/4c dairy at a time
You are now ready to enjoy this mouth-watering dish! Serve on your favorite biodegradable, Élay Products tableware, then use your Élay to-go container to store your leftovers in the fridge. When you are ready for more (no shame if it's later that night), throw your Élay to-go container right into the microwave and it'll be just as tasty as the first few bites!
Check out this article from Time Magazine about Chef Joel Robuchon and this delicious dish.