Paris Mash Recipes

PARIS MASH (RICH & CREAMY MASHED POTATO)

Steps:

• Scrub potatoes clean.
• Place potatoes in a large pot and cover with cold water. Bring to the boil then reduce heat and simmer for 30 to 40 minutes until the potatoes are very soft (depends on size).
• Alternatively, peel then chop into 2.5cm / 1" cubes (Note 4), cook 12 to 15 minutes until soft.
• Drain potatoes and return empty pot to stove.
• Using tea towels to handle the hot potatoes, peel them using a small knife (skin should slide off pretty easily).
• Mash the potatoes using one of these methods: Press them through a potato ricer or a food mill / grinder fitted with the finest disc, or mash in the pot using a potato masher (preferably with round holes, yields a similar result to potato ricer).
• Pro step: Then pass the potato through a drum sieve for 100% smooth mashed potato, like you get at restaurants. I do not do this (read in post)
• Turn stove on low and stir mashed potato for 1 minute (evaporate excess water).
• Add a few cubes of butter and a little splash of milk. Stir until butter melts and is incorporated.
• Repeat until all butter is used up, using milk to adjust the consistency to your desired taste towards the end. It should be soft and creamy, almost pourable.
• Season to taste with salt.
• Pour into serving bowl. Use a spoon to create swirls on the surface, top with small dollop of butter and a tiny sprinkle of parsley. Serve immediately!

PARIS MASH

Steps:

• *I didn't want to fuss with peeling hot potatoes, so I peeled them before boiling. The recipe says boil them unpeeled and then peel while warm - suit yourself - I don't think I did any harm peeling them first.
• So, bring a large saucepan of water to a boil, add a good tablespoon of salt, and add your potatoes, whole, peeled or unpeeled, and cook until you can poke a skewer or sharp knife through them with no resistance at all.
• Remove potatoes when cooked, and peel if necessary.
• Now, the recipe says to pass them, in batches, through a mouli or a potato ricer before beating in the heated milk, cream and butter with a wooden spoon - but I don't have a mouli or a ricer, and, if you don't have them either, move on to the next step!
• Use a potato masher to smash the potatoes down roughly.
• Combine the milk and cream in a jug and heat for about 1 minute on HIGH in the microwave.
• Now, using a wooden spoon, gradually beat in the hot liquid and the sliced butter, in turns, until well combined.
• Next comes the 'tricky bit'. To get it really smooth without the benefit of fancy equipment, you need to use a stick mixer - but if you overdo it, the potato will go gluey, so you have to be careful!
• Using an electric stick mixer, just stab into the potatoes about 4-6 times, moving the mixer to different positions - no more than about 15-20 seconds in all.
• Taste, add salt and pepper as required.
• Then stir briefly again to make sure the mash is beautifully smooth.
• Serve immediately.
• The Paris Mash will keep in the refrigerator for a day or two and it re-heats very happily in the microwave.
• Perfect served with your favourite casserole.

CREAMY MASHED POTATO

Steps:

• Place in a large pot with 1 tbsp salt. Add water so it's 10cm / 4" above potatoes.
• Bring to a boil over high heat then reduce heat so it's simmering rapidly. Cook 15 minutes or until potatoes are very soft (jab with fork to test, they should fall apart).
• Drain well, return into pot. Leave for 1 minute, shaking pot every now and then, to encourage evaporation of water.
• Add Flavourings then mash well, using milk to make it looser if desired.
• DO NOT use: a beater, stick blender, food processor or blender. You can pulse with a stand mixer or handheld mixer but be cautious, stop as soon as it's creamy (potatoes will quickly go from perfect to gluey using appliances).
• Transfer to serving bowl, make pretty swirls across the top and drizzle over butter. Sprinkle with chives then serve!

FRENCH STYLE MASHED POTATO (PARIS MASH OR POMME PUREE)

Steps:

• Peel the potatoes and then cut into 1 inch chunks.
• Wash the potatoes under cold water to remove any surface starch.
• Place the potatoes, milk, salt and white pepper into a sauce pan and place over a medium heat.
• Bring to a simmer, then put a lid on, reduce the heat and cook for 35-40 minutes until the potatoes are soft. (Check your potatoes after 20 minutes as the age of the potato can affect how quickly it cooks.)
• Whilst the potatoes are cooking, cut the butter into small chunks and place in the fridge to stay cold.
• Drain the potatoes reserving the milk.
• Use a potato ricer or a food mill to mash the potatoes.
• Add the hot potatoes to the cold butter and stir vigorously until all the butter has melted into the potato.
• Add about a 1/4 cup of the milk mixture and stir to get a very soft almost pourable mashed potato. (see note 2)
• Check the seasoning then serve immediately with a little extra butter and some parsley garnish.

PARIS MASH

Steps:

• Cook potatoes in a large saucepan of simmering salted water until tender, then drain. Using a tea towel to hold potatoes, peel while still warm, then pass, in batches, through a mouli or potato ricer into a large non-stick sauté pan.
• Meanwhile, place milk and cream in a saucepan and bring almost to the boil, then remove from heat.
• Stir potato over low heat, for 1 minute, add cream mixture and butter, in batches, beating with a wooden spoon until mash is smooth and fluffy, then season to taste with sea salt and freshly ground white pepper.
• Serve Paris mash immediately or cover closely with a round of baking paper to prevent a skin from forming and keep warm. To re-heat mash, add a little hot milk while beating constantly with a wooden spoon until heated through.