From the editors of Food & Wine magazine: Anthony Bourdain's version of chef Joël ... legendary pommes puree at a time when fine dining was turning up its nose at plebeian potatoes.

His recipe, which boasts an impressive ratio of roughly 2 parts potato to 1 part butter, was modeled after French chef Joël Robuchon's world-famous puree de pommes. Robuchon, the most decorated ...