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Mashed Potatoes, Kind of Robuchon-Style
30 mins
1 hr
8 servings
Steps
- Gather the ingredients.
- In a large saucepan, cover the potatoes with water and bring to a boil. Add 2 tablespoons of salt and simmer until tender, 15 to 20 minutes.
- Drain well and let stand in a colander for 3 minutes.
- Pass the potatoes through a ricer into the large saucepan.
- Cook over moderate heat, stirring with a wooden spoon, until the potatoes are hot and steam starts to rise, about 2 minutes; they’ll start to stick to the bottom of the pan.
- Add one-fourth of the butter cubes at a time, stirring constantly until incorporated. Stir in the heavy cream and season generously with salt. Serve right away.
- Originally appeared: November 2016
Originally published at foodandwine.com. Reproduced for personal collection.
