A smooth, velvety purée, signature dish of chef Joël Robuchon, made with Ratte potatoes, a generous amount of butter, and whole milk.
Ingredients
- 1 kg Ratte potatoes
- 250 g butter
- 25 cl whole milk
- 10 g coarse sea salt
- to taste freshly ground black pepper
Method
- Wash the potatoes without peeling them.
- Place them whole in a stockpot and cover them with cold water by about 2 cm. Add the coarse salt.
- Cook covered at a gentle simmer for about 30 minutes, until a knife passes through them easily. Drain promptly.
- Peel the potatoes while they are still hot, protecting your hand with a kitchen towel.
- Pass them through a food mill with a fine grid over a large saucepan. Do not use a blender.
- Dry out the purée over low heat, stirring vigorously with a wooden spatula for 4 to 5 minutes.
- Off the heat, gradually incorporate the very cold butter cut into pieces, stirring energetically until the texture is smooth and creamy.
- Bring the milk to a boil and incorporate it very hot into the purée, whisking until it is fully absorbed.
- Season with salt and pepper to taste.
- Serve immediately, optionally with a piece of melted butter on top.
Nutrition
Per serving
- Energy
- 453.3 kcal
- Protein
- 5.28 g
- Carbohydrate
- 31.42 g
- Fat
- 35.3 g
- Fibre
- 3.75 g
- Calcium
- 70.27 mg
- Iron
- 1.14 mg
- Magnesium
- 6.86 mg