Paris Mash Rich Creamy Mashed Potato Recipes

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:

• *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.

GARLIC MASHED POTATOES

Steps:

• Bring a large pot of water to boil; add potatoes, and boil until soft, about 20 to 25 minutes. Drain, and place in a large bowl.
• Combine potatoes with milk, butter, garlic, salt, and pepper. Mix with an electric mixer or potato masher to your desired consistency. Sprinkle with sesame seeds.