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  • French Mashed Potatoes: Paris Mash

French Mashed Potatoes: Paris Mash

Posted on Jan 14th, 2023
by Guillaume Brahimi
Categories:
  • Side Dish
  • Vegetables Side Dishes
French Mashed Potatoes: Paris Mash

This French mashed potatoes recipe was provided by French-born Chef Guillaume Brahimi and it can be also be found in his cookbook Guillaume: Food for Friends.

It is incredibly creamy and delicious. Enjoy!

French Mashed Potatoes: Paris Mash

French Mashed Potatoes: Paris Mash

5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Side Dish
Cuisine French
Servings 4 servings

Ingredients
  

  • 4 large desiree potatoes approx. 600 g in total
  • 200 milliliters milk
  • 250 grams unsalted butter
  • salt to taste

Instructions
 

  • Place the unpeeled potatoes in a large saucepan and cover with cold water. Add a pinch of salt and bring to the boil, then reduce the heat and simmer for 25–30 minutes.
    (Test the potatoes by piercing them with a sharp knife. If they are ready, the blade will come out clean with no residue.) Drain well.
  • Peel the potatoes while they are still hot, using a tea towel to protect your hands. Pass the peeled potatoes through a fine sieve into the same saucepan.
    Use a wooden spoon to stir the mash until all the moisture is removed (you want the potato to be dry to the touch).
  • Bring the milk to the boil, then reduce the heat to a simmer. Place the mash potato over low heat and add 50g (1.75oz) of butter, stirring until combined.
    Add 50ml (1.7oz) of milk and stir until combined. Repeat until all of the butter and milk has been added and the mash is creamy and light. Season with salt to taste.
  • Place the mash on a serving plate and use a dessertspoon to achieve a wavy effect, as shown. Serve immediately.

Notes

Paris mash
Paris mash
Tried this recipe?Let us know how it was!

Guillaume Brahimi

French-born Guillaume Brahimi is one of Australia's most popular and acclaimed chefs. He trained under Michelin-starred chef Joel Robuchon in Paris before moving to Sydney in the 1990s. In late 2001, Guillaume won the prestigious contract to take over the flagship restaurant at the Sydney Opera House, Bennelong, and, after a refurbishment, opened this spectacular venue in November 2001 as Guillaume at Bennelong. The restaurant went on to win almost every major accolade in Australian food, as well as international recognition. It was named by Conde Nast Traveller as one of the top 50 new restaurants in the world and by 2003 held Two Chef Hats in the Sydney Morning Herald’s Good Food Guide as well as its Best New Restaurant and Australian Gourmet Traveller Restaurant of the Year and is currently ranked 11th restaurant in Australian Gourmet Traveller’s Top 100. In 2013, Guillaume and his team regained their three- hat status in the 2014 Sydney Morning Herald Good Food Guide, and Guillaume was awarded Vittoria Legend Award for his outstanding long- term contribution to the restaurant industry.

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