Inspired by the late great chef Joël Robuchon's famous pureed potatoes, this is an easy recipe for uber decadent pureed potatoes. This French Mashed Potatoes Recipe is the one you make when you want to pull out all the stops!
Canola, grapeseed, or peanut oilfor frying garnish (optional)
Handfulfresh sage leaves(optional)
4mediumgarlic clovespeeled, ends trimmed off, then sliced paper thin (optional)
1/4cupall-purpose flourfor frying the shallots (optional)
3mediumshallotspeeled, ends trimmed off, then sliced paper thin (optional)
Instructions
Boil The Potatoes: Place potatoes in a pot of heavily salted water and bring to a boil over high heat. Cook until the potatoes are knife-tender, about 30 minutes. Drain potatoes and set aside to let cool slightly. Meanwhile, bring milk to a simmer in a small saucepan over medium-high heat. Immediately remove from heat, cover, and set aside.
Make The Garnishes: If you're planning to make the garnishes, start on that now. To make the frizzled shallots, toss the sliced shallots with the flour, keeping the rings separate. Transfer the shallots to a fine mesh strainer and tap off the excess flour. Heat a small pan with 2 inches of oil over medium-high heat until it reaches 350°F. You want it to reach 350°F. It's ready when you dip a wooden spoon in the oil and small bubbles form around the edge.
When it shimmers, add garlic and cook until crisp, golden brown, and fragrant. Remove the garlic immediately to a paper towel-lined plate and set aside. Return oil to the stove to fry the sage. Add 5 to 6 leaves and fry for about 15 seconds, until crisp. Using tongs or a slotted spoon, remove the leaves, drain on a lined plate, and set aside. Repeat to fry all the sage.
Return the oil to the stove, lower the heat to medium-high, then add the shallots and fry, stirring, until golden, about 5 minutes. Using a slotted spoon, transfer the fried shallots to paper towels to drain thoroughly; season lightly with salt.TIP: You can make garnishes up to one day ahead. Store in an airtight container at room temperature until ready to use.
Mash the Potatoes: Once the potatoes are cool enough to handle but still warm, peel them, then pass them through a food mill or potato ricer into the cooking pot. Place the pot over low heat, then stir frequently for about 3 minutes, until the potatoes take on a drier, fluffier consistency. Working in batches, stir in handfuls of the butter until the mixture is creamy and the butter is melted. Once all the butter is incorporated, whisk in the warmed milk and season the potatoes with salt. Serve immediately or keep them warm in a slow cooker or bain-marie. Top with any and all garnishes before serving.