Parismash 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.

JAZZED-UP PARSNIP MASH

Steps:

• Cut the parsnips into large, fairly evensized chunks: the skinny end will make one chunk, then either halve or quarter the bulky part lengthways, remove the core, and cut into similar-sized pieces.
• Bring a large saucepan of salted water to the boil, tip in the parsnips and cook briskly for 10-15 minutes, half-covered, until tender but not slushy. Drain well, then return parsnips to the saucepan.
• Push the parsnips to one side and put the butter, spices and plenty of ground black pepper into the space. Return the saucepan to a very low heat and let the butter melt, the spices warm through and the parsnips continue to dry for a few minutes.
• Now add the milk and oil and mash the parsnips vigorously, until smooth. (They won't look as smooth as potato mash but a quick taste will tell you if there are any lumps left.) Adjust the seasoning, if necessary, and serve immediately.