PARIS MASH
Australian Gourmet Traveller fast side dish recipe for Paris mash
Provided by Kate Tait
Yield Serves 4
Number Of Ingredients 4
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.
Nutrition Facts : ServingSize Serves 4
FRENCH STYLE MASHED POTATO (PARIS MASH OR POMME PUREE)
This French Style Mashed Potato is the mashed potato you get served in posh restaurants and high end steakhouses. It is ridiculously buttery and is so smooth, with a soft and pillowy texture. I am not going to try and pretend this is a healthy side dish, this mashed potato is loaded up with butter and is super rich and delicious. It is definitely a side dish for special occasions, or those decadent date nights.
Provided by Claire | Sprinkle and Sprouts
Categories Side
Time 45m
Number Of Ingredients 5
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.
Nutrition Facts : Calories 374 kcal, Carbohydrate 14 g, Protein 3 g, Fat 34 g, SaturatedFat 21 g, Cholesterol 91 mg, Sodium 607 mg, Fiber 2 g, ServingSize 1 serving
PARIS MASH
I saw this dish made on television. The hosts were raving about it, and apparently it is served at Bilson's Restaurant, one of Sydney's top restaurants. Basically, it's ultra smooth, very rich, and quite moist mashed potato. I found this recipe on the Gourmet Traveller magazine website, but as it requires specialised equipment I've adjusted the method a little to suit the average home cook.
Provided by Kookaburra
Categories Potato
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 628.2, Fat 47.3, SaturatedFat 29.8, Cholesterol 141, Sodium 262, Carbohydrate 46.6, Fiber 5.5, Sugar 2, Protein 7.5
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