Posh French Mash 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.

MASHED POTATOES WITH VARIATIONS

Steps:

• In a large saucepan over high heat, combine potatoes and just enough water to cover them. ADD SALT; BRING TO A BOIL. Reduce heat to medium low; cook covered for 20-25 minutes or until potatoes are very tender. Drain well; return potatoes to saucepan. Place over low heat to dry out potatoes slightly shaking saucepan occasionally to prevent them from sticking.
• Meanwhile, in a small microwaveable bowl, heat milk and butter or oil in microwave ob high for 1 - 2 minutes or until steaming. Add milk mixture to potatoes, mash roughly with a fork. With an electric mixer, beat potatoes until smooth and creamy (if you don't want chunky mash). Don't over beat, as potatoes will become gluey. Add pepper. If desired, season to taste with additional salt and pepper. Spoon into warm serving dish if used right away. Sprinkle with parsley.
• To freeze: spoon into containers, label, seal and freeze.
• VARIATIONS:.
• Pesto potatoes: Omit butter or oil; add ¼ cup (50 ml) each pesto and freshly grated parmesan cheese before beating.
• Mustard mash: Use butter instead o foil; add ¼ cup (50 ml) grainy Dijon mustard before beating.
• Lemony mash: Use oil not butter; add ¼ cup (50 ml) chopped fresh parsley and 1 tbsp finely grated lemon zest before beating.
• Cheese and onion mash: Use butter not oil; add 1 cup (250 ml) shredded cheddar cheese Swiss cheese and ¼ cup (50 ml) finely chopped green onions before beating.
• Posh French mash: This is called aligot in French. Add 2 peeled cloves of garlic to potatoes before boiling. Drain well, returning garlic with potatoes. Mash as above, using butter not oil. Add 1 cup (250 ml) shredded Gruyere cheese before beating.
• Caesar Potatoes: Omit butter and oil; add ½ cup (125 ml) thick Caesar dressing and ¼ cup (50 ml) freshly grated parmesan cheese before beating.

POSH FRENCH MASH

Steps:

• Put potatoes & garlic into a large saucepan, add enough water to just cover & bring water to a boil; reduce heat to medium low & simmer, covered, 20 - 25 minutes until potatoes & garlic are very tender.
• Drain well, return to saucepan & put over low heat for a minute or so to dry out potatoes, shaking the saucepan so they don't stick.
• Combine milk & butter in a microwave-safe bowl & nuke on high for 1 - 2 minutes until milk is steaming & butter starts to melt; stir milk mixture, cheese & seasonings into potatoes.
• Squeeze potatoes through a ricer OR mash roughly with a fork, then beat until smooth with an electric mixer, being careful not to overdo it or they will become gluey.
• Spoon into a warm serving dish; sprinkle with parsley & serve immediately.

HERBY BUTTERMILK MASH

Steps:

• Boil the potatoes in large pan of salted water, with the lid on, for 15-20 mins until tender. Drain well, return to the pan, cover and leave to steam-dry for 1-2 mins.
• Remove from the heat and mash the potatoes until smooth. Push to one side of the pan, add the butter and buttermilk, then gently heat until the butter has melted. Beat in the potato a little at a time until smooth. Add the chopped herbs and season with ground white pepper and salt.

CREAMY HERB & PARMESAN MASH

Steps:

• Boil potatoes in salted water for 15-20 mins until tender, then drain. Put the milk and butter in the pan, bring to the boil, add the potatoes, then mash until creamy. Stir in the cheese, season, then fold in the herbs.

POSH FRENCH MASH

Steps:

• 1. Put potatoes and garlic in a large saucepan and add enough cold water just to cover them. Bring to a boil over high heat. Reduce heat to medium-low. Simmer, covered, 20 to 25 minutes, until potatoes and garlic are very tender.
• 2. Drain well, then return potatoes and garlic to saucepan and put saucepan over low heat for a minute or so to dry out potatoes, shaking saucepan to prevent them from sticking.
• 3. Meanwhile, combine milk and butter in a small microwave-safe bowl. Microwave on high (100 %), 1 to 2 minutes, until milk is steaming and butter starts to melt. Add milk mixture, Gruyère, salt and pepper to potatoes. Mash roughly with a fork. Using an electric mixer, beat potatoes until very smooth (be careful not to overbeat or potatoes will become gluey). Taste, and add more salt and pepper if necessary. Spoon into a warm serving dish, sprinkle with parsley and serve at once.