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 forΒ 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 π
I hope you do enjoy this as much as we did π
Paris Mash
(Recipe adapted from “Guillaume: Food For Friends” byΒ 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?
mmmmmmm butter! lol
I haven’t had mash in a while, but I NEVER put that much butter in.. perhaps I should π
Bahahaha yup butter!
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 π
No cream only butter and milk! Less running (NOT) hahahaha
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!
It’s the recipe and it’s worth it just for that once π
I Love It! Thank you.
You’re welcome!
Thanks π
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)
Uhuh we stopped eating it for that reason too.. diets π
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!
I WANT MROE BUTTER! Yeah childhood is such great fun!
wow that’s a lot of butter heh! I usually do 2 tablespoons π one day will try the this recipe!
Normally I would use one tablespoon and some salt and milk.. but this is fancy!
I reckon a good mash beats any illicit drug!
You certainly are a girl from my own heart! None of these weak wannabe mash on offers!
so much butter, but maybe it makes mash potatoes special π
Hahahaha this one is a special case it seems! Butter is the hero and the potato is the sidekick!
Liar. There was no potato in that mash. I KNOW it.
You are hallucinating! There were 4 potatoes π
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!
I love bangers and mash too! Not sure about “bankers” and mash π
Oh I saw this ep on Food Safari and was dying to try it! Looks great π
It’s soooo good!
add nutmeg to make it perfect.
Ahh great idea π
add nutmeg to make it perfect.
Oh I saw this ep on Food Safari and was dying to try it! Looks great π