“Objectively better than Joël Robuchon’s”: Grandma Lily’s mashed potatoes are the tastiest in her granddaughter’s eyes
When it comes to mashed potatoes, Joël Robuchon's iconic version remains a frequently cited example of the best in the world. But can the renowned chef's expertise rival the flavors of nostalgia? Judge for yourself with Grandma Lily's mashed potatoes, whose secrets we reveal here.
Mashed potatoes are undoubtedly one of the most versatile side dishes. From school cafeterias to Michelin-starred restaurants, they come in far more complex forms than their relatively few ingredients would suggest. The truth is out there!
The quantities used and a few simple touches to enhance the texture make all the difference. In this respect, Joël Robuchon's approach remains a benchmark in the world of mashed potatoes. Yet, when emotional memory comes into play, the iconic recipe has something to worry about. According to her granddaughter @agathepe's entirely subjective opinion, Grandma Lily's mashed potatoes are the best and most precious in the world.
It's often true that even the most renowned recipes struggle to compete with the emotions of memories. What makes Grandma Lily's mashed potatoes truly unique, aside from something indescribable, is the use of garlic and onion in the potato cooking water. But to form an opinion, nothing beats a taste test!
The necessary ingredients
To prepare mashed potatoes like Grandma Lily makes them, you will need:
- 1 kg of potatoes for mashing (Bintje, Agata, Mona Lisa…)
- 15 to 20 cl of milk
- 80 to 100 g of salted butter
- 1 clove of garlic
- ½ onion
- Coarse salt
- Salt and freshly ground pepper
The steps to follow
Start by peeling the potatoes. Then cut them into uniformly sized pieces to facilitate cooking and achieve optimal results. Rinse them in clean water before placing the potatoes in a large saucepan.
Cover with cold water and add coarse salt. Bring to a boil. Meanwhile, peel the garlic and remove the germ. Peel the onion. Add the garlic and onion as soon as the water boils. Cook for 20 to 25 minutes, until the potato pieces are tender enough to be mashed with a fork.
Drain well, then pass the vegetables through a hand-held potato ricer with a fine disc. Do not use an electric immersion blender. Its action tends to make the purée sticky and elastic, far from the smooth, indulgent texture we're aiming for.
Incorporate the cold butter, cut into small cubes, into the mashed potatoes. Mix with a wooden spatula. Then gradually pour in the warmed milk, stirring well until you reach the desired consistency. Once your mashed potatoes are smooth, taste them and adjust the seasoning if necessary. Let your taste buds be the judge!
