POMME PURÉE (SMOOTH MASH POTATO)
Bienvenue à nouveau mon Franchizz!Late Masterchef Joel Robuchon in the 80's took the honest mash potato and put in it on his Michelin starred tables by turning the humble potato dish into the silkiest, creamiest and tastiest pomme purée. It is not a difficult dish to make by any means, like lots of French dishes, it is a matter of selecting good ingredients. Of course, as you may know by now, I like to add my own spin to every recipe and in this case, we are going to infuse the milk to add length in taste. I can see you've already stopped reading and already gathering the ingredients..Well I don't blame you, let's get cooking, shall we?! Bon Appétit!
Équipement
- 1 Potato ricer
- 1 Tamis
- 1 Sieve
- 1 grande marmite
- 1 Medium saucepan
- 1 Scrubby pad
Ingrédients
- 2 lbs Yukon gold potato (washed and scrubbed)
- 1 lb Beurre de haute qualité
- 1 to 2 tasses Lait
- 2 stalks Romarin
- 3 stalks Thym
- 1 cuillère à café Nutmeg
- Sel au goût
- White pepper to taste (facultatif)
Instructions
Pomme purée
- Scrub the potatoes, do not peel the potatoes.
- Cook them in their skins covered by at least 1 inch of water. For each litre of water add 10 grams of salt.
- Simmer uncovered over moderate heat for 20-30 minutes or until a knife can easily be inserted and removed.
- Simmer uncovered over moderate heat for 20-30 minutes or until a knife can easily be inserted and removed.
- Bring the milk with the thyme, rosemary and nutmeg just to a boil in a medium sized saucepan and set aside.
- Once potatoes are cool enough to handle (but still hot), peel them and cut into manageable pieces.
- Pass the potatoes through the grid of a food mill (or use a potato ricer) then into a fine mesh tamis.
- Place the pan over low heat and using a wooden spatula stir the potatoes to dry them out.
- Add a bit of the infused milk and fold it in.
- Begin adding the butter, little by little vigorously stirring until the butter is incorporated.
- Add more milk if needed. You may only need a very small amount of the milk, depending on the potatoes used, amount of butter used, and personal taste.
- Keep whipping to ass the maximum air to make it fluffy.
- Taste for seasoning and rectify if necessary.
- That's it, that's all! Bon appétit :)