Appears in Cook's Illustrated November/December 2016
The luxuriously rich and silky pomme puree served in Paris is the result of tedious mixing by hand and a sinful amount of butter. But does it have to be?
Chef Joël Robuchon’s indulgent recipe for ultrasilky and buttery pomme puree poses a number of challenges for the home cook, including peeling piping-hot whole boiled potatoes, laboriously beating a full pound of cold butter into the potato...