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.
As an Austrian, schnitzel with sauce hurts. But I hope it tasted good :-)
I kept it off the schnitzel and included the lemon, but I knew there would be someone authentic enough to call me out on that gaffe. :)
Next time I do it I’ll go with a nice tangy potato salad instead of the puree.
Jaegerschnitzel has mushroom gravy, so it’s not like there isn’t precedent for it.
The raison d’être of /r/schnitzelverbechen!
And if you are in the wrong region it’s a breaded sausage with noodles and ketchup. Everything is a schnitzel if you want it to be.
How is it customarily eaten?
Just plain?
Looks delicious! How are you making the mashed potatoes that make it such a time consuming and tiring part of the dish?
That does sound like a lot of work, with a nice payoff
It’s a very tasty payoff. I do run my potatoes through a ricer before the mesh to save myself some time, but the process is still a lot more involved than style I grew up on.
Do you mean reblochon?
That’s a worthy guess, but it is referring to Joël Robuchon, the man who created the recipe.