Mashed Potatoes

Join me in discovering the exquisite world of Purée Mousseline, a sophisticated twist on traditional mashed potatoes. This iconic side dish, popularized by the renowned chef Joël Robuchon at his l'Atelier restaurant, is a true testament to the elegance of French cuisine. Made with the flavorful Ratte potato, also known as La Reine Ratte du Touquet, this dish offers a unique blend of nuttiness and buttery smoothness that will tantalize your taste buds. In this recipe, the Ratte potatoes are boiled with their skins on to preserve their delicate flavors, then peeled and passed through a food mill to achieve a velvety texture. The final touch of incorporating a generous amount of fat and milk brings a rich and indulgent creaminess to the dish, making it a perfect accompaniment to a wide range of main courses. Get ready to elevate your dining experience with this luxurious Purée Mousseline, where simplicity meets sophistication in a harmonious union of flavors and textures.

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An iconic side dish, popularized by the renowned chef Joël Robuchon

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What kind of potatoes are best for mashed?

The Ratte du Touquet potato is truly a gem when it comes to making mashed potatoes. This particular variety stands out for its firm texture, oblong shape and easy to peel. One of the key characteristics of the Ratte du Touquet potato is its unique nutty flavor. This distinctive taste adds a delicious depth to the mashed potatoes, elevating the dish to a whole new level. Whether you prefer your mashed potatoes smooth and silky or with a bit of texture, the Ratte du Touquet potato delivers a delectable flavor profile that will have your taste buds singing.

Cooking Potatoes

When preparing the potatoes, leaving the skin on while boiling can help retain flavor and nutrients. Cook for 35 minutes until fork tender and drain.
Wrap a large bowl with plastic cling and poke a hole in the center. Once the potatoes are cooked, it's important to peel them while they are still hot.

Mashing Potatoes

To achieve a silky and luxurious texture, passing the hot potatoes through a food mill or potato ricer is highly recommended. This step helps break down any remaining lumps and creates a uniform potato base for your mashed potatoes.

Adding Fat To Mashed Potatoes

Transfer mashed potatoes to the pot. Turn the heat on and heat up mashed potatoes stirring often. Begin to incorporate the butter gradually while stirring constantly. This ensures that the butter is evenly distributed, resulting in a velvety texture.

Turning Mashed Potatoes Into Mousseline Puree

Now, incorporate hot milk into the mashed potatoes gradually using a solid whisk. Start slowly to avoid splashing over.
Toward the end, whisk more vigorously to creates a light and airy texture. The finished mashed potatoes should end up rather runny than firm. At this juncture, ultra smoothness can be attained by passing the finished mashed potatoes through a fine mesh tamis. Season with salt and pepper to taste. Indeed, potatoes will continue to absorb moisture as it rests. Mashed potatoes can be flavored with vanilla or truffle.

Plating

Mashed potatoes is a versatile side dish. It pairs so well with so many things such as Ratatouille, Braised Short Ribs, Chicken Ballotine etc...

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