Paris mash

AT A GLANCE

  • Serves 4 people

  • 1 kg even-sized Dutch cream, nicola or desiree potatoes, washed and unpeeled
  • 125 ml (½ cup) milk
  • 200 ml pouring cream
  • 150 gm butter, at room temperature
01   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.
02   Meanwhile, place milk and cream in a saucepan and bring almost to the boil, then remove from heat.
03   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.
04   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.

Topics:

POTATOES, WINTER, VEGETARIAN, FAST, SIDE DISH, FRENCH

Recipe:

KATE TAIT

Photography:

GEOFF LUNG

Styling:

HEIDI MOORE

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