Michelin Star Mash Recipe

We are 175 years old this year and to celebrate, our kitchen team have prepared the 1850 Chicken and Tarragon Pie which is on special offer this week as we celebrate our anniversary. And a special pie deserves no ordinary side dish. That’s why this week’s recipe is the famous Michelin-star mash perfected by Joël Robuchon. We hope you enjoy!

INGREDIENTS 

500g Maris Piper Potatoes, peeled and halved

500g salted butter

Some milk (about 75ml)

Salt and Freshly ground white pepper

Whole Nutmeg 

METHOD 

1.    Place the potatoes in a pan of cold water and brought up to the boil. Once cooked, drain and pass through a ricer.

2.    Put the potatoes put back on a low heat, add about 50g of butter. Incorporate the butter before adding another 50g. Continue to do this until the potato starts to sweat and will not take any more butter.

3.    Add a splash of milk and mix to enable the butter to absorb.

4.    Continue to add butter to sweating, and milk to combine until you get the taste of baked potato with melted butter on it.

5.    Season to taste and grate over some fresh nutmeg.

Recipe originally found here.