Paris Mash (Rich & Creamy Mashed Potato)
User Reviews
5
-
Prep Time
15 mins
-
Cook Time
45 mins
-
Total Time
1 hr
-
Servings
6 - 8 people
-
Calories
282 kcal
-
Course
Side Dish
Paris Mash (Rich & Creamy Mashed Potato)
Description
Paris Mash is a method of making velvety smooth mashed potatoes using varieties like Dutch Cream, Yukon Gold, Desiree, or Maris Piper. The potatoes are cooked whole or peeled and cubed until very soft, then peeled if cooked whole. This careful cooking preserves flavor and prevents waterlogging. The mash is pressed or riced for a fine texture and stirred gently over low heat to evaporate excess moisture.
Butter cubes are added gradually along with warmed milk, resulting in a creamy, rich flavor and smooth consistency that highlights the natural taste of the potatoes rather than overpowering it. Softened butter and finely chopped parsley may be used as garnish to add richness and color.
Serving size tends to be modest since the mash is rich, making it suitable as a side dish to complement protein dishes or stews. The recipe notes mention storage and reheating tips, including covering with parchment to prevent skin formation and reheating gently either in a microwave or on the stove with additional warm milk to maintain moisture.
Ingredients
- 1 kg / 2 lb potatoes Dutch Cream, Desiree, Yukon Gold or Maris Piper
- 150 - 200 g / 5 - 7 oz butter cut into 1.5cm / 1/2" cubes (Note 2, cold unsalted
- 1/2 - 3/4 cup (125 - 185ml) milk , warmed (Note 3)
- salt
Garnish:
- butter softened
- parsley finely chopped
Instructions
- Scrub potatoes clean.
- Place potatoes in a large pot and cover with cold water. Bring to the boil then reduce heat and simmer for 30 to 40 minutes until the potatoes are very soft (depends on size).
- Alternatively, peel then chop into 2.5cm / 1" cubes (Note 4), cook 12 to 15 minutes until soft.
- Drain potatoes and return empty pot to stove.
- Using tea towels to handle the hot potatoes, peel them using a small knife (skin should slide off pretty easily).
- Mash the potatoes using one of these methods: Press them through a potato ricer or a food mill / grinder fitted with the finest disc, or mash in the pot using a potato masher (preferably with round holes, yields a similar result to potato ricer).
- Pro step: Then pass the potato through a drum sieve for 100% smooth mashed potato, like you get at restaurants. I do not do this (read in post)
- Turn stove on low and stir mashed potato for 1 minute (evaporate excess water).
- Add a few cubes of butter and a little splash of milk. Stir until butter melts and is incorporated.
- Repeat until all butter is used up, using milk to adjust the consistency to your desired taste towards the end. It should be soft and creamy, almost pourable.
- Season to taste with salt.
- Pour into serving bowl. Use a spoon to create swirls on the surface, top with small dollop of butter and a tiny sprinkle of parsley. Serve immediately!
Notes
- Use recommended potatoes like Dutch Cream, Yukon Gold, Desiree, or Maris Piper for best flavor and texture.
- Cooking potatoes whole may improve flavor slightly but cubed potatoes also work fine.
- Add cold butter cubes gradually and use warm milk to achieve creamy mash consistency.
- Cover mashed potatoes with parchment paper to keep warm and prevent skin formation if serving later.
- Reheat leftovers gently in the microwave or on stove with a splash of warm milk to retain moisture.
- This mash is rich, so smaller servings of 2-3 heaped tablespoons are typical per person.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6- 8 people
Amount Per Serving
Calories 282 kcal
% Daily Value*
| Calories | 282cal | 14% |
| Carbohydrates | 21g | 7% |
| Protein | 5g | 10% |
| Fat | 20g | 31% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 54mg | 18% |
| Sodium | 415mg | 17% |
| Potassium | 726mg | 15% |
| Fiber | 4g | 16% |
| Sugar | 1g | 2% |
| Vitamin A | 665IU | 13% |
| Vitamin C | 19mg | 21% |
| Calcium | 81mg | 8% |
| Iron | 5.4mg | 30% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
