Of all the haute cuisine in legendary chef Joël Robuchon’s repertoire, he was best known for these super-silky potatoes.
2½ pounds Yukon Gold potatoes or other fingerling potatoes, such as Austrian Crescent, all of a similar size
1 pound unsalted butter, cold, cut into small cubes
¼ cup milk
Sea salt, to taste
1. Place unpeeled potatoes in a pot and cover with water. Bring to a boil, then reduce heat to a rapid simmer and cook for 35 to 40 minutes or until tender. Drain and peel. Transfer to a bowl and let potatoes cool slightly.
2. Turn potatoes through a food mill on the finest setting, back into the cooking pot. Heat pot over medium heat stirring until heated through and steam begins to come off the bottom of the pot. Add butter in 5 additions, allowing each addition of butter to be almost melted before adding the next until it all has been incorporated.
3. Stir in warm milk until combined. Using a whisk, vigorously stir potatoes until fluffy. Season with salt. Transfer to a serving dish and smooth the top of the potatoes with the back of a spoon or an offset spatula.