The World’s Best Mashed Potatoes

I visit Paris at least twice a year for fashion week and attending showings is part of my work. Paris, being the gourmet capital of the world, it is not hard to find a good place to eat out especially when you are press for time running between appointments.  L’Atelier Etoile de Joël Robuchon is always my favourite goto quick 3 courses lunch. Its super affordable in compare to their dinner that usually lasted more than 3 hours per visit. The restaurant I always go to is at Champs-Élysées so its very centrally located in Paris. Its an open kitchen concept with diners sitting on the bar makes it a quick way to get your gourmet lunch fixed.

Joël Robuchon is well known for his mashed potatoes so naturally, the main course revolves around pairing with the mashed potatoes. 49€ lunch here is a steal and it includes amuse bouche, entree, main, dessert and Petit Fours. Wine and Coffee excluded. The menu changes all the time, depending on the seasons as well as the produce availability. Fret not, the world’s best mashed potatoes is a mainstay for sure. I appreciates the details of the plating and down to the service here. Its no wonder, they achieve all the accolades they deserved. I personally ate here more than 8 times in my life. The mashed potatoes never fail to transport me back to my very first time travel to Paris. I still remember vividly, made a remark to Xiaomin (my friend) “Woah, we came here for the most expensive baby food?” . I took a bite that very day and had been spellbound by this umami mashed goodness that kept me coming back for more. I did try to recreate at home but it did not come close to the restaurant’s taste at all. And not to worry, there is vegan menu option too.

AP Tips: I suggest going for Joël Robuchon set lunch whenever you are in Paris. 3 Michelin Stars are always perceived as expensive meals, but it does not have to be that way. You can still enjoy the multi-course meals without breaking the bank! Well, the star of the menu is the World’s Best Mashed Potatoes! I feel its still a great experience to try it for yourself to see what the fuss is all about.

I visit Paris at least twice a year for fashion week and attending showings is part of my work. Paris, being the gourmet capital of the world, it is not hard to find a good place to eat out especially when you are press for time running between appointments.  L’Atelier Etoile de Joël Robuchon is always my favourite goto quick 3 courses lunch. Its super affordable in compare to their dinner that usually lasted more than 3 hours per visit. The restaurant I always go to is at Champs-Élysées so its very centrally located in Paris. Its an open kitchen concept with diners sitting on the bar makes it a quick way to get your gourmet lunch fixed.

Joël Robuchon is well known for his mashed potatoes so naturally, the main course revolves around pairing with the mashed potatoes. 49€ lunch here is a steal and it includes amuse bouche, entree, main, dessert and Petit Fours. Wine and Coffee excluded. The menu changes all the time, depending on the seasons as well as the produce availability. Fret not, the world’s best mashed potatoes is a mainstay for sure. I appreciates the details of the plating and down to the service here. Its no wonder, they achieve all the accolades they deserved. I personally ate here more than 8 times in my life. The mashed potatoes never fail to transport me back to my very first time travel to Paris. I still remember vividly, made a remark to Xiaomin (my friend) “Woah, we came here for the most expensive baby food?” . I took a bite that very day and had been spellbound by this umami mashed goodness that kept me coming back for more. I did try to recreate at home but it did not come close to the restaurant’s taste at all. And not to worry, there is vegan menu option too.

AP Tips: I suggest going for Joël Robuchon set lunch whenever you are in Paris. 3 Michelin Stars are always perceived as expensive meals, but it does not have to be that way. You can still enjoy the multi-course meals without breaking the bank! Well, the star of the menu is the World’s Best Mashed Potatoes! I feel its still a great experience to try it for yourself to see what the fuss is all about.

Recipe

For successful mashed potatoes, salt the cooking water when it is still cold and salt the finished purée carefully. If you can, use a food mill or potato ricer instead of a blender or food processor. When the potato has gone through the ricer, put it in a saucepan over a medium heat and turn it vigorously with a wooden spatula to dry it out a bit. Stir in the butter first and the whole milk later. Finish mixing with a whisk for a lighter purée.

Preparation: 15 minutes

Cooking: 35 minutes

Serves: 6

Ingredients: 1 kg potatoes, preferably rattes or BF 15, scrubbed but unpeeled

Coarse salt
250 g butter, diced and kept well chilled until use
250 ml whole milk
Salt and pepper

  1. Put the potatoes in a saucepan with 2 litres of cold water and 1 tablespoon of coarse salt. Bring to a simmer, cover, and cook until a knife slips in the potatoes easily and cleanly, about 25 minutes.
  2. Drain the potatoes and peel them. Put them through a potato ricer (or a food mill fitted with its finest disk) into a large saucepan. Turn the heat to medium and dry the potato flesh out a bit by turning it vigorously with a spatula for about 5 minutes.
  3. Meanwhile, rinse a small saucepan and pour out the excess water but do not wipe it dry. Add the milk and bring to a boil.
  4. Turn the heat under the potatoes to low and incorporate the well-chilled butter bit by bit, stirring it in energetically for a smooth, creamy finish. Pour in the very hot milk in a thin stream, still over a low heat, still stirring briskly. Keep stirring until all the milk is absorbed. Turn off the heat and taste for salt and pepper.
  5. For an even lighter, finer purée, put it through a very fine sieve before serving.
Nicholas Lin

Nick is a multi-faceted, entrepreneur, restauranteur, and luxury curator. Passionate about wine, good food, fitness and travel, Nick left his management consulting job in New York City to pursue his passions for food and started a chain of sit-down restaurants in Singapore. After exiting the F&B business in 2019, he began to explore his other passions for fine wines, luxury travel, and a healthy lifestyle. Nick obtained WSET level 2 and attends numerous wine masterclasses each year. He writes about a myriad of topics and aspires to produce films in the very near future.

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