A Deeper Understanding Of Joel Robuchon’s Mashed Potatoes

Author
scrumptiouschef
Double Chili Cheeseburger
  • Total Posts : 2319
  • Joined: 2005/10/05 00:24:00
  • Location: New Orleans, Louisiana
  • Status: offline
2016/11/15 12:49:07 (permalink)

A Deeper Understanding Of Joel Robuchon’s Mashed Potatoes

http://www.scrumptiouschef.com/2014/01/27/a-deeper-understanding-of-joel-robuchons-mashed-potatoes/
 
With Thanksgiving coming you're going to want to add a new weapon to your cooking arsenal. Like using the retrograde method on your mashed potatoes. You'll never go back.
#1

12 Replies Related Threads

    tmiles
    Filet Mignon
    • Total Posts : 2683
    • Joined: 2004/10/01 15:59:00
    • Location: Millbury, MA
    • Status: offline
    Re: A Deeper Understanding Of Joel Robuchon’s Mashed Potatoes 2016/11/15 15:01:24 (permalink)
    I never knew that................I would think that cooling and reheating would turn them into leftovers...........who knew??
    #2
    Root-Beer Man
    Double Chili Cheeseburger
    • Total Posts : 1448
    • Joined: 2006/01/09 00:14:00
    • Location: Noblesville, IN
    • Status: online
    Re: A Deeper Understanding Of Joel Robuchon’s Mashed Potatoes 2016/11/15 17:38:52 (permalink)
    Sounds interesting and time intensive. I usually just microwave the potatoes then rice them. Add butter, salt and pepper, milk and a dash of mayo. Never get gummy potatoes and the starch is perfect and retains all the potato taste that boiling leeches from them.
    #3
    ScreamingChicken
    Sirloin
    • Total Posts : 8629
    • Joined: 2004/11/05 14:36:00
    • Location: Stoughton, WI
    • Status: offline
    Re: A Deeper Understanding Of Joel Robuchon’s Mashed Potatoes 2016/11/15 21:41:12 (permalink)
    Interesting.  Can the first simmer be done the day before with the potatoes being refrigerated overnight?
    #4
    scrumptiouschef
    Double Chili Cheeseburger
    • Total Posts : 2319
    • Joined: 2005/10/05 00:24:00
    • Location: New Orleans, Louisiana
    • Status: offline
    Re: A Deeper Understanding Of Joel Robuchon’s Mashed Potatoes 2016/11/16 10:39:22 (permalink)
    Yes, we cooked a case of potatoes on Friday night and temped them on Saturday for the feast.
    #5
    scrumptiouschef
    Double Chili Cheeseburger
    • Total Posts : 2319
    • Joined: 2005/10/05 00:24:00
    • Location: New Orleans, Louisiana
    • Status: offline
    Re: A Deeper Understanding Of Joel Robuchon’s Mashed Potatoes 2018/08/06 10:22:57 (permalink)
    Hitting the kitchen later today. Thought I was off potatoes but it's time to pay homage to the old master.
    #6
    leethebard
    Sirloin
    • Total Posts : 9530
    • Joined: 2007/08/16 17:35:00
    • Location: brick, NJ
    • Status: offline
    Re: A Deeper Understanding Of Joel Robuchon’s Mashed Potatoes 2018/08/06 11:25:36 (permalink)
    Tricks of the trade!!!
    #7
    MetroplexJim
    Sirloin
    • Total Posts : 7027
    • Joined: 2007/06/24 08:45:00
    • Location: McKinney, TX
    • Status: offline
    Re: A Deeper Understanding Of Joel Robuchon’s Mashed Potatoes 2018/08/07 11:12:16 (permalink)
    The original:
     

     
    And, in an American home kitchen:
     

    #8
    leethebard
    Sirloin
    • Total Posts : 9530
    • Joined: 2007/08/16 17:35:00
    • Location: brick, NJ
    • Status: offline
    Re: A Deeper Understanding Of Joel Robuchon’s Mashed Potatoes 2018/08/07 11:50:11 (permalink)
    Great. My favorite Amish restaurant in Lancaster,Pa adds cream cheese to the mashed potatoes. Creamy and delicious!
    #9
    hatteras04
    Double Chili Cheeseburger
    • Total Posts : 1338
    • Joined: 2003/05/14 13:35:00
    • Location: Columbus, OH
    • Status: offline
    Re: A Deeper Understanding Of Joel Robuchon’s Mashed Potatoes 2018/08/07 12:50:00 (permalink)
    The videos look good but I am not seeing in those or anywhere else online that he actually used this retrograde method that is described in the original link.  All the other references I can find online just give the instructions as boil and then peel while hot.  Run through a food mill and then add a metric ton of butter and some milk.  
    #10
    wookman8
    Hamburger
    • Total Posts : 77
    • Joined: 2006/12/08 09:11:00
    • Location: Edmonton, Alberta, Canada
    • Status: offline
    Re: A Deeper Understanding Of Joel Robuchon’s Mashed Potatoes 2018/08/08 18:00:56 (permalink)
    I realize that many people think potatoes should be served like this. It's always puzzled me because it took centuries to produce a nice dry, fluffy potato species. I suppose if you're accustomed to eating potatoes through a straw this is the way to go lol. No thanks for me. If I mash them I add salt, pepper, a lump of butter and barely break them up. No milk or cream ... not looking for potato soup. I love potatoes and I want my mouth to know when a potato arrives.
    #11
    scrumptiouschef
    Double Chili Cheeseburger
    • Total Posts : 2319
    • Joined: 2005/10/05 00:24:00
    • Location: New Orleans, Louisiana
    • Status: offline
    Re: A Deeper Understanding Of Joel Robuchon’s Mashed Potatoes 2018/08/08 19:33:59 (permalink)
    wookman8
    I realize that many people think potatoes should be served like this. It's always puzzled me because it took centuries to produce a nice dry, fluffy potato species. I suppose if you're accustomed to eating potatoes through a straw this is the way to go lol. No thanks for me. If I mash them I add salt, pepper, a lump of butter and barely break them up. No milk or cream ... not looking for potato soup. I love potatoes and I want my mouth to know when a potato arrives.


    That's how my grandma made them. They're wonderful. I also like the Robuchon style. Hell, I'll eat a potato just about anyway I can get it in my gullet. Too bad they make me fat as a hog if I overindulge.
    #12
    MetroplexJim
    Sirloin
    • Total Posts : 7027
    • Joined: 2007/06/24 08:45:00
    • Location: McKinney, TX
    • Status: offline
    Re: A Deeper Understanding Of Joel Robuchon’s Mashed Potatoes 2018/08/09 10:37:33 (permalink)
    Just to clarify …
     
    Robuchon's puree de pommes de terre, ratte is not "mashed potatoes" as such are commonly thought of in the USA.
     
    Typically, mashed potatoes are used as a starchy carrier of gravies and sauces.
     
    Robuchon's dish is a 'stand-alone' that is served in small portions.
     
    It is not, (e.g.) something suitable for serving in a heap to be mixed with gravy, white meat, cranberry, green bean casserole, and stuffing! 
     
    To that, Robuchon would exclaim "Non! Mon Dieu!". 
    #13
    Jump to:
    © 2018 APG vNext Commercial Version 5.5