Anthony Bourdain is a legendary chef and culinary personality known for breaking the rules. The celebrity chef has a recipe for you to make mashed potatoes which is inspired by the style of the Parisian Joël Robuchon, 32 Michelin stars and who is credited with introducing the potato into haute cuisine.
At the beginning of RobuchonTHE potato It wasn’t included on many fine dining menus. But Robuchon changed that with his four-ingredient mashed potatoes: potatoes, milk (Bourdain uses heavy cream instead), salt and butter.
The big difference was a particular technique, that of stirring the puree over low heat for two or three minutes before adding the butter.
Simply Recipes reached out to two chefs to ask why this technique works for making mashed potatoes. Chef Philippe Roussel of Cafe D’Alsace in New York City says, “It’s important boil peeled potatoes (Yukon Gold only) over low heat to control the temperature, then pass them through a grinder. This process makes the the texture of the mashed potatoes is very creamy.
“To get that special, silky texture, slowly and intentionally stir in cubes of cold butter and boiled milk. You’ll know when to stop stirring; the potatoes will tell you themselves. The texture is beautiful, it’s not too loose and it has that perfectly beaten curl,” expresses the leader.
They also interviewed Chef Ann Ziata of the Institute of Culinary Education. She explained that there was no need to worry about starch since Yukon Gold potatoes do not contain much starch and They are richer and creamier.
“This recipe requires a Much higher butter to potato ratio than most traditional recipes. “With so much fat mixed in, the starch molecules have less access to water and are less likely to become sticky.”
