ReceptnaptárPurée de pommes de terre à l'ancienne (old-fashioned mashed potatoes)
French potato purée à l'ancienne is a staple bistro side: buttery, silky, lightly scented with nutmeg. The famous Joël Robuchon version uses even more butter. The secrets are floury potatoes, a dry hot pot, a ricer, and warm milk.
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Ingredients
Method
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- Peel the potatoes and cut them into evenly sized pieces of about 4 cm so they cook at the same rate.
- Place in cold salted water to cover, bring to a boil, then simmer gently for 18-22 minutes until a knife slides in easily.
- Drain and return to the hot, dry pot over low heat for 1-2 minutes to steam off excess moisture.
- While still hot, pass through a potato ricer or food mill (do not use a blender, it makes the mash gluey).
- Add the diced butter, then gradually stir in the warm milk until creamy and silky.
- Season with nutmeg, salt and white pepper. Serve immediately, or keep warm over a water bath.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Use floury potatoes.
- Don't use a blender; it turns gluey.
- Warm the milk.
- Grate the nutmeg fresh.
Frequently asked questions
Why is it gluey?
Over-working or using a blender breaks down the starch.
Can it be frozen?
Yes, for 2 months; thin with milk when reheating.
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