The mashed potatoes are time consuming, tiring, and so texturally awesome that they ruin every other type of mashed potatoes. I hate that I learned how to make them because now I have to make them this way every time.
The mashed potatoes are time consuming, tiring, and so texturally awesome that they ruin every other type of mashed potatoes. I hate that I learned how to make them because now I have to make them this way every time.
“Mashed potatoes” is too lower-class, eh?
Normally I would agree that it is tacky to use French to make food sound fancier, but the Robuchon style is a very specific recipe often referred to as “pommes puree” even in English.
If I don’t use this technique or put my own flair on his recipe, they go right back to being mashed potatoes.