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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 πŸ˜›

I hope you do enjoy this as much as we did πŸ™‚

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

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)


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?