Robuchon’s Butter Pomme Purée
The potatoes should be hot when you add the cold butter — that temperature contrast is what creates the emulsion.
About an hour and 15 minutes if you’re slow · About 50 minutes if you push
Method
chefjasonmckinney.com/recipes/robuchon-pomme-puree
- 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.Timer: 15 min
- 2
Drain and dry. Drain very well. Return to the hot pot and let sit 1 minute to evaporate remaining moisture.Timer: 1 min
- 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
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
Add cream and milk. Gently fold in warm heavy cream and warm whole milk in two additions until just combined.
- 6
Season and serve. Season with sea salt and white pepper. Taste and adjust. Transfer to a warm pot or squeeze bottle. Serve immediately.
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