Easy Michelin 3-Star Recipe, Soft Potato Puree
This potato puree is the signature recipe of Michelin 3-star French chef Joel Robuchon :) It's the softest and lightest puree in the world. I didn't like puree, but thanks to his puree, I found out that puree can be delicious Haha The ingredients are simple and not hard to make! Now you can make 3 star Michelin dishes at home ^^
4 serving
Within 30 minutes
마무네뜨
Ingredients
  • Potato
    500g
  • Milk
    150ml
  • Butter
    125g
  • Salt
  • Water
Video
Cooking Steps
STEP 1/15
Prepare enough ingredients.
Put the butter in the refrigerator.
STEP 2/15
I'm going to wash the potatoes clean and boil them in their skins.
Pour enough water to cover 2 to 3cm of potato,
Add an appropriate amount of salt (1 liter of water = 10g of salt) as a measurement ^^
Cook over medium heat for 25 minutes. Just enough water to make it bubbly.
STEP 3/15
After about 25 minutes, I'll stab it with a knife and it goes in smoothly,
If the potato slides off the knife, it's ripe.
Remove from the water and transfer to a plate.
STEP 4/15
Peel potatoes while they are hot.
I used a knife, but it comes off easily even with a knife or spoon. It's hot, so be careful!
STEP 5/15
Crush the peeled potatoes hard with a potato mashing tool.
STEP 6/15
Now add a little water to the other pot and pour in the milk/soy milk. Bring to a boil over low heat.
STEP 7/15
(While boiling milk)
Put the potatoes on low heat and put butter on the potatoes.
You don't put all the butter at once, but you have to add a little bit and mix it repeatedly. You can repeat it 3 or 4 times ^^
It's better to use a spatula when mixing.
STEP 8/15
Keep the heat low and add a few slices of butter
STEP 9/15
I repeatedly rubbed it with a spatula.
STEP 10/15
In the meantime, the milk boiled up.
Remove from heat and add to potatoes little by little.
Add a little bit. - Mix it. - Add a little bit. - Mix it and repeat.
I've been using Spachula.
STEP 11/15
It's soft when the milk is almost there,
From this point on, mix with a whisk.
Remove from heat once all mixed without any lumps.
STEP 12/15
Sift it out and that's it.
Prepare a large plate (container), sieve, and silicone spatula.
STEP 13/15
Pour the puree into a sieve and rub it like you're scratching it with a spatula
The puree comes out finely through a sieve.
I think it will take a long time but it actually takes less than 5 minutes :)
STEP 14/15
It's all done now! Enjoy your meal. ^^
STEP 15/15
Puree is cold? How do you heat it up?
If you heat it up with a medium hot water, it will return to its original state as if it were made right away.
If you heat it with a medium-hot water the next day and the day after, you can feel the same softness and warmth as the first day :)
Potatoes? Prepare potatoes in a uniform size. Butter? Butter contains 82% pure fat, and 80% salt is good butter. You need to use good butter to make it delicious! I usually use Izzy Butter, Elle & Vir, and Paizang Breton Butter. Milk? The original recipe uses milk, but I only drank soy milk, so I used soy milk.
Cooking review
5.00
score
  • 344*****
    score
    I simply made a soft puree. Thank you.
    2023-07-06 09:00
  • 316*****
    score
    I tried it because it was a chef robuston recipe, but it's hard to mash potatoes and sift them out (actually...), but it was that delicious that's why I made it again. I think I'll eat it with grilled back ribs and chicken steak and eat it often. Thank you for the good recipe
    2020-08-31 02:35
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