Guillaume Brahimi’s Paris Mash Recipe – Silky Smooth Goodness

By On August 8, 2012 · 27 Comments · In French Recipes, Home Cooked, Recipes

When I was growing up and living with my grandparents, I developed a weird habit.

Yes, the addictive type of habit.

I was addicted to mashed potatoes (gotcha!). I could never get enough of it, and would be happy to just eat mashed potatoes for lunch or dinner, provided that it had lots of butter. “There is hope in her!”, whispered the French.

As the years passed, my love for mashed potatoes remained the same even if I didn’t eat it as often as I used to. It became something like a comfortable and placid love. It was warm and comforting and I knew that I would always love it.

One day, the Boy and I had a little date at Bistro Guillaume in Melbourne. There I fell in love again.

It was very smooth and very sexy and I ain’t talking about the Boy.

It was Guillaume’s Paris Mash.

The epitome of a great mashed potato. Smooth, silky and rich with butter, this would be a mash worthy to be a main and not sit idlely as a mere side dish.

We made this for our most recent Christmas in July party with our friends and we had amazing feedback. Although they did call the dish butter :P

I hope you do enjoy this as much as we did :)

Paris Mash
(Recipe adapted from “Guillaume: Food For Friends” by Guillaume Brahimi)

Ingredients:
4 large Desiree Potatoes (unpeeled)
250g of Unsalted Butter
200ml of Milk (Full Cream)
Fine/Grounded Sea Salt (we used Fleur de sel for seasoning)

Procedure:

Cover potatoes in a large saucepan with water.

Turn the heat on and add a pinch of salt. Bring water to a boil, then reduce it to a simmer for 25 to 30 minutes. Once potatoes have cooked, drain them.

Peel potatoes (while they are still hot) and pass them through a tamis or a fine sieve to rid of any lumps. You can do this twice to achieve a smoother mash.

Place them back into the saucepan and stir the mash with a wooden spoon until it feels dry to touch.

In a small saucepan, heat the milk and bring it to a boil. Once it starts boiling, lower the heat down to a simmer.

Heat the mash on a low heat and add 50g of butter. Stir until combined.

Add 50ml of the milk and stir until combined. Repeat the process until all butter and milk are used up.

You should have a creamy and smooth mashed potato at this stage. Season it with salt.

Transfer the Paris Mash to a serving dish or plate. Enjoy it while it’s still hot.

Do you like mashed potatoes as much as I do? Would you eat it on its own or partner it up with a dish?

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27 Responses to Guillaume Brahimi’s Paris Mash Recipe – Silky Smooth Goodness

  1. Iron Chef Shellie says:
    August 8, 2012 at 9:21 PM

    mmmmmmm butter! lol

    I haven’t had mash in a while, but I NEVER put that much butter in.. perhaps I should :P
    Iron Chef Shellie recently posted..Rare Beef with Ginger and Mushroom Noodles

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  2. TheRagingCook says:
    August 8, 2012 at 9:34 PM

    That looks fantastic!!! And yes I’d pair it with steak… medium rare, oozing with juicy blood bahahaha.

    But then… a few runs and a weights session to burn all that cream and butter off :D

    Reply
  3. Kelly says:
    August 9, 2012 at 3:34 AM

    Lol and I thought I put a lot of butter in. Yours would almost double mine, seeing that you only use 4 potatoes in this!
    Kelly recently posted..Warm Apple-Cornmeal Upside-down Cake

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  4. TunisianPastry.com says:
    August 9, 2012 at 8:30 AM

    I Love It! Thank you.

    Reply
  5. CheezyK says:
    August 9, 2012 at 9:01 AM

    Oh I looove mash, in fact potato in any form is my great weakness. Sadly we haven’t had it at home for ages … it was black banned by my husband the first time I started dieting … something about potato and butter and milk all in one dish (blah, blah, blah :D )
    CheezyK recently posted..Travelday – Florence in Photos

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  6. Hannah says:
    August 9, 2012 at 9:05 AM

    Bahahaha! So much butter!! As a kid, my grandma always made mashed potato too. But even then, so many years ago, she made it with soy milk and a little nuttelex. Not quite Brahimi-style!
    Hannah recently posted..Gallivanting in New York: Shining, Walking, Hail Merry to the Fairytales

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  7. Julie says:
    August 9, 2012 at 12:28 PM

    wow that’s a lot of butter heh! I usually do 2 tablespoons ;) one day will try the this recipe!
    Julie recently posted..Braised beef with Potatoes & carrots

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  8. Libby says:
    August 9, 2012 at 7:06 PM

    I reckon a good mash beats any illicit drug!
    Libby recently posted..Bottoms Up!

    Reply
  9. Marta @ What Should I Eat For Breakfast Today? says:
    August 10, 2012 at 10:51 AM

    so much butter, but maybe it makes mash potatoes special :D
    Marta @ What Should I Eat For Breakfast Today? recently posted..Quinoa cakes with eggplant and tomato topping plus smoked mozzarella

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  10. Agnes says:
    August 11, 2012 at 1:56 PM

    Liar. There was no potato in that mash. I KNOW it.
    Agnes recently posted..Claremont Tonic

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  11. GourmetGetaways says:
    August 11, 2012 at 10:32 PM

    I have always adored mashed potato, but like yours it needs to be super smooth, buttery and with just the right amount of salt.

    Potato is my comfort food and I would happily eat a large bowl alone. …but bankers and mash! takes potato to another level!

    Great story!
    GourmetGetaways recently posted..Winston comments on ""The Sweet Life in Paris""

    Reply
  12. Nic@diningwithastud says:
    August 14, 2012 at 3:03 PM

    Oh I saw this ep on Food Safari and was dying to try it! Looks great :D
    Nic@diningwithastud recently posted..Berry nice to meet you! August SABH

    Reply
  13. B.Michels says:
    March 31, 2013 at 11:59 AM

    add nutmeg to make it perfect.

    Reply

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