Robuchon Potato

[jbl]

A quick question for those of you using a recipe similar to this in a pro kitchen:
Are you completing the process and then holding?
Or are the potatoes milled and passed in a fridge and then butter and milk added to order?
If holding, what is the best method?
Thanks!

 

[CoqaVin]

either a double boiler in a bain marie, or a alto sham in a pastry bag wrapped in warm wet towels

 

[cheflivengood]

thick bottom pot w/ top on a rack somewhere semi hot like between the french island where you keep your pots and pans, then we would spoon them into a smaller pot to order and re whip them.

 

[jklip13]

+1 for double boiler, if you are doing more than one pastry bag, wrap a bunch of "packages" of potato in plastic wrap. When you need another, just cut a slit in the package and drop it into your piping bag. Quick reload

 

[jbl]

Thanks guys

 

[Kristoff]

When holding the mash, add some milk on top and cover with paper/film.
Warm up when about to serve then re whip it while adding some more milk

 

[lumo]

I've done both cold and hot holding, always finish the potatoes completely for both. Hot holding as mentioned above, double boiler, shelf on a suite or in cloth piping bags in an alto shaam. For cold we would finish them, spread in a hotel pan and cover with the butter wrappers or buttered parchment and then ice them down. They came back fine with a little milk and very little compromise in quality.

 

[Mrmnms]

Do you guys really use 2 to 1 butter ratio?

 

[lumo]

Yup!
Potatoes 2 #
Whole milk ¾ C-1 ¼ C
Butter 1 #
Salt to taste

 

[longhorn]

1.5 parts butter to 1 part potato, yessir. It's essentially a warm potato compound butter. And it's Ratte potatoes only.

 

[CoqaVin]

90% butter is sooooooo good but damn expensive to make if you're making big batches

 

[Mrmnms]

Brings new meaning to the phrase "butter makes it better"

 

[CoqaVin]

Indeed my friend, lots and lots of butter, I forget which chef did it at the moment but he did like 95% butter or something like that

 

[cheflivengood]

Indeed my friend, lots and lots of butter, I forget which chef did it at the moment but he did like 95% butter or something like that

unless there was a emulsifier i feel like it would break at that ratio...that and be soup

 

[Mrmnms]

Wait...I think I can hear my arteries hardening. If I can find those La Reine potatoes, I'd try it. Otherwise, we're use to milk, buttermilk. sour cream and a little less butter