While we mourn the passing of Michelin-starred chef (often considered one of the world’s best) Joël Robuchon, we’re also celebrating his most famed dish and gift to the world – a bowl of mashed potato.

“These mashed potatoes, it’s true, made my reputation,” he shared.

“I owe everything to these mashed potatoes. Maybe it’s a little bit of nostalgia, Proust’s madeleines. Everyone has in his memory the mashed potatoes of his mother, the mashed potatoes of his grandmother.”

Of course, this wasn’t just any old bowl of mash, but rather a drool-worthy dish that consisted of just four ingredients (milk, butter, potatoes and salt). Before his death, Robuchon shared with fans how he created his famed creation; and it was all down to one simple trick.

According to Robuchon, the key to his famous potato puree comes down to the handling of the potatoes. After boiling them until they are tender, you must peel while hot and use a food mill to process them until they are silky smooth. Once the consistency is achieved, Robuchon instructs you to whisk in hot milk and fold in cubes of ice-cold butter in order to keep the dish light and fluffy.

You can find Robuchon’s potato puree recipe in full below, courtesy of News.com.au.

Ingredients:
1kg potatoes scrubbed but unpeeled
Coarse salt
250g butter, diced and kept well chilled until use
250ml full-fat milk
Salt and pepper

Method:

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 while hot. Put them through a food mill fitted with its finest disk and 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 puree, put it through a very fine sieve before serving.