These mashed potatoes have more Michelin stars than any dish in history.
To make them, start by boiling 2 pounds of Yukon Gold potatoes in salted water until they become fork-tender, then peel them while they’re still hot.
If you don’t have chef hands, you can also use a clean kitchen towel to do this.
Now push them through a food mill or fine strainer to break the potatoes into a smooth and super fine texture.
Now place them over low heat and add in 1 pound of cold butter a few cubes at a time, and finish by drizzling in 1/2 cup warm milk to get that extra silky texture, along with a pinch of salt.
You don’t have to, but I’m gonna plate it fancy like Chef Joël Robuchon, because I’m pretty sure it tastes better this way.
They’re really good.
