French-Style Mashed Potatoes (Pommes Purée)
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By 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?
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WHY THIS RECIPE WORKS
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...
