Robuchon’s Butter Pomme Purée

Method

1. 1

   Cook potatoes. Place potato pieces in a pot of cold salted water. Bring to a boil and cook 15–18 minutes until completely tender. Do not overcook.

2. 2

   Drain and dry. Drain very well. Return to the hot pot and let sit 1 minute to evaporate remaining moisture.

3. 3

   Rice the potatoes. Pass potatoes through a ricer directly into a clean bowl. Do not use a food mill or blender — the ricer is essential for texture.

4. 4

   Fold in butter. Working quickly while potatoes are still hot, fold in cold butter cubes one handful at a time. The cold butter emulsifies into the hot potato creating a silky texture.

5. 5

   Add cream and milk. Gently fold in warm heavy cream and warm whole milk in two additions until just combined.

6. 6

   Season and serve. Season with sea salt and white pepper. Taste and adjust. Transfer to a warm pot or squeeze bottle. Serve immediately.