This is probably the best mashed potatoes in the world

Yummy This is probably the best mashed potatoes in the world Article by Nele • 2 weeks • 3 minutes reading time Mashed potatoes - a dish that is often described as "child's play". Hardly anyone will put much thought into preparing it, after all, you just have to mash potatoes and make them a little creamy. Or you can make it even easier and open a bag, stir in hot water or milk and you're done. But one method of preparation gave this simple side dish a whole new life and we're looking at it today: There is mashed potatoes à la Robuchon. Mashed potatoes à la Robuchon: more is more First of all, a short portrait of the inventor of this mashed potato: Joël Robuchon. The French chef lived from 1945 to 2018 and is one of the few chefs to bear the title of "Chef of the Century". In 2016, all of his numerous restaurants together had 30 Michelin stars, the highest award in the culinary world. One of these stars was awarded for something very special, which is also one of the simplest side dishes in the world: Joël Robuchon went down in history with his mashed potatoes. But what is so special about mashed potatoes à la Robuchon? In short: nothing. The chef used potatoes, butter, milk and salt for his puree, just like the rest of us. But potatoes are not all the same and this is where things start to get unusual. Because while we probably all use floury potatoes for mashed potatoes, the French chef swore by waxy potatoes. More specifically, the French variety La Ratte, which is waxy and has a nutty taste. This is not found everywhere in Germany, so we use the waxy potatoes that we can find. It is important that you do not use early potatoes, because they become slimy. The second special feature is to puree the potatoes while they are still hot. This is best done with a potato ricer. You shouldn't use a blender because it makes the result sticky. Then add butter and plenty of it. And because we believe that mashed potatoes cannot do without nutmeg, we add a good pinch of it. Robuchon earned a Michelin star with his mashed potatoes and has become forever anchored in culinary memory. It is said that some guests at his restaurant simply ordered a second portion of puree instead of dessert. So try our version of his recipe straight away and breathe new life into the sometimes somewhat plain side dish! Mashed potatoes à la Robuchon taste great on their own or as a side dish to delicious meat and roast dishes, for example one of the nine recipes from the video above. But a perfectly fried steak also goes well with it. And if you want to combine French and German cuisine, serve it with a Rhenish Sauerbraten. Mashed potatoes à la Robuchon Preparation time 45 minutes minutes Total time 45 minutes minutes Servings 6 Author Nele Ingredients 1 kg waxy potatoes of even size Salt 250 g cold butter 250 ml whole milk 1/2 nutmeg Instructions Wash the potatoes and put them in a pot. Cover them with water that should be a good 2 cm above the tubers. Salt the water with about 10 g per liter of cooking water and boil the potatoes. Let them simmer until they are cooked. In the meantime, cut the butter into small cubes and put them back in the fridge. Drain the potatoes and peel them straight away. Place the potato ricer over a saucepan and pass the potatoes through the sieve. Heat the pan on a low heat and stir for 4-5 minutes so that some of the liquid evaporates. Nothing should stick or get any color. Bring the milk to the boil and grate the nutmeg in. Heat it well. Stir the butter into the puree, cube by cube, until the mixture is smooth. Now add the hot milk. Stir vigorously every now and then. This will make the puree fluffy and light. Season to taste with a little salt.