French Style Mashed Potato (Paris Mash or Pomme Puree)
User Reviews
4.4
French Style Mashed Potato (Paris Mash or Pomme Puree)
Description
This recipe for French Style Mashed Potato begins by peeling and cutting potatoes into uniform chunks. They are rinsed to remove excess starch and then simmered with milk, salt, and white pepper until tender. The gentle cooking in seasoned milk infuses flavor while softening the potatoes fully without drying them out.
After draining, the potatoes are pushed through a ricer or food mill to create a fine, even texture. Cold butter is added and mixed vigorously to melt into the hot potatoes, creating richness and silkiness. A portion of the cooking liquid is stirred in to soften the mash to an almost pourable consistency, typical of French pommes puree.
Serve this creamy mash immediately, optionally garnished with butter and parsley. The recipe notes that the choice of potato affects fluffiness, recommending varieties like Desiree or Yukon Gold. Milk quantity can be adjusted to preference, allowing from a soft mash to more structured consistency. This dish pairs well with roasted meats and sauces.
Ingredients
- 2 lb potato see note 1
- 1 ½ cup milk
- 1 teaspoon salt
- ¼ teaspoon white pepper
- 3 ticks butter
Instructions
- 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 ¼ 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.
Notes
- Use starchy or floury potatoes like Desiree, Dutch Cream, Yukon Gold, or Maris Piper for best texture.
- Adjust the amount of milk to achieve desired consistency; the French often serve it quite soft and pourable.
- Cook times vary depending on potato age; check tenderness early to avoid overcooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 374 kcal
% Daily Value*
| Calories | 374kcal | 19% |
| Carbohydrates | 14g | 5% |
| Protein | 3g | 6% |
| Fat | 34g | 52% |
| Saturated Fat | 21g | 105% |
| Cholesterol | 91mg | 30% |
| Sodium | 607mg | 25% |
| Potassium | 488mg | 10% |
| Fiber | 2g | 8% |
| Vitamin A | 1070IU | 21% |
| Vitamin C | 13mg | 14% |
| Calcium | 53mg | 5% |
| Iron | 3.7mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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