How to make the best Mash potatoes-AKA PARIS POTATO MASH
Hello Foodies, I hope you will enjoy this recipe. This is another recipe i use for my catering events and at home. This potato mash recipe is to "die for". Everyone always ask me how do yuo make a mash potato so good? the answer is easy you use loads of cream and butter ahhahahah . It is true. This is what i do i use loads of it. Coming from Normandy, in France, region of butter and cream cooking, i never knew any less than how to make potato taste so delicious. Then coming to Australia people asked me about "paris potato mash". I was wondering what people were on about and had no idea. Then i saw a french chef here on TV talking about it in the morning show and that ring the bell. This recipe is for your tastebuds but not for your hips... You will love it as much as i do . Remember, there is no pleasure without butter. that is my Motto. Bon Appetit, Frenchy
Servings: 10 yield(s)
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Ingredients
  • 1 kg Potatoes
  • 200 g cream
  • 200 g Butter Unsalted
  • Salt & white pepper
Instructions
  1. Gather all your ingredients, a sauce pan and a potato masher or a mouli or a ricer.
  2. Once peeled you can keep your potatoes in water for up to 2 to 3 days in the fridge. It avoids them going dark.
  3. Cut the potatoes roughly in 2 cm square.
  4. Put the potatoes straight into the sauce pan.
  5. Cover them with cold water. 2 cm above the potatoes. Always cooked potatoes in cold water for uniform cooking.
  6. Add some salt.
  7. Bring it to the stove. Boil them on high heat for about 20 minutes.
  8. to check if they are cooked, grab a spoon and a knife. Collect a piece of potato, stab it with the knife. if it feel soft and fall of the knife, the potatoes are cooked. If youfeel any resistance on the knife and the potato do not fal off the knife, cook them a little longer (5 more minutes).
  9. Drain the potatoes well.
  10. Put them back in the sauce pan and start mashing them.
  11. Smashed the potatoes until they look smooth.. or if you rather having few lumps or bits and pieces in it, go for it.
  12. Place the sauce pan back on the stove, at low heat, and add the cream.
  13. Warm up the mash and the cream together and mix it well.
  14. Add all the butter.
  15. Mix the butter well as it is melting.
  16. Check the seasoning.
  17. and Voila. you have just created the best Paris Mash Potaotes.