Robuchon Potato Purée
Makes 6 to 8 Side Dish Servings

The late, Michelin Star-decorated Chef Joel Robuchon took 4 simple ingredients and turned them into an iconic dish (a "side dish" designation is not worthy of these potatoes, they are the star at the table) by focusing on technique. Boiling potatoes unpeeled and whole prevents potato starch that provides creamy texture to the dish from releasing into the cooking water and the potatoes from absorbing excess water. A generous ratio of 2 parts potato:1 part butter (whisked in gradually and cold to emulsify) results in an unbelievably silky texture. Prepare yourself for something special.

Ingredients

• 2 pounds Yukon gold potatoes, whole and unpeeled
• Kosher salt
• 1 pound unsalted butter, cubed and chilled
• 4 ounces whole milk

Special Equipment

• Potato ricer or food mill
• Colander

Method

Add potatoes to a large saucepan and cover with 2-inches of water. Bring to a boil over high heat. Add 1 tablespoon salt, reduce heat, and simmer until potatoes are tender through center when pierced with a sharp knife, about 20 minutes. Meanwhile, heat milk in a small saucepan over medium-low until just steaming; keep warm. Drain potatoes. While still warm, but cool enough to handle, remove peel by scraping gently with a paring knife. Rice potatoes back into pot.

Return pot to medium-low heat and stir potatoes with a wooden spoon or large heatproof spatula until steaming, about 2 to 3 minutes Add butter in 4 batches, stirring, allowing prior batch to melt and incorporate before adding the next. Whisk in warm milk. Adjust seasoning. Transfer to individual, lidded pots or a warm serving bowl and serve piping hot!

Aligot Potatoes
Makes 6 to 8 Side Dish Servings

Mashed potatoes meet fondue in this French potato dish. Best served with sausages or roasted vegetables (or eaten right out of the pot!), Aligot can double as side dish or sauce. The secret to authentic texture is in the stretch…for extra stretchy potatoes, substitute half the quantity of cheese called for with grated fontina or mozzarella.

Ingredients

• 2 pounds Yukon gold potatoes, peeled and quartered
• Kosher salt and freshly ground black pepper (white pepper may be used, if desired)
• 8 ounces heavy cream
• 2 cloves garlic, minced
• 4 ounces unsalted butter, room temperature
• 8 ounces grated Gruyère or Comté cheese

Special Equipment

• Potato ricer or food mill
• Colander

Method

Add potatoes to a large saucepan and cover with 2 inches of water. Bring to a boil over high heat. Add 1 tablespoon salt, reduce heat, and simmer until potatoes are tender through center when pierced with a sharp knife, about 20 minutes. Meanwhile, heat cream and garlic in a small saucepan over medium-low until just steaming; keep warm. Drain potatoes and rice back into pot.

Return pot to low heat and add butter and 1 teaspoon salt and ½ teaspoon pepper. Stir vigorously with a wooden spoon or large heatproof spatula until combined. Add cream mixture and continue to stir and work potato mixture until slightly thickened, about 3 minutes. Add cheese in 3 batches, stirring and working mixture between additions, until potato mixture has achieved a silky, stretchy texture. Adjust seasoning. Transfer to warm serving bowl and serve piping hot!