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Home Side Dishes

Paris Mash (Rich Creamy Mashed Potato)

By:Nagi
Published:13 Dec '18Updated:28 May '22
42 Comments
Recipe v Video v Dozer v

This is an ultra-creamy mashed potato as served at top tier restaurants and good steakhouses. It’s called Paris Mash, and it’s got a soft, almost pourable texture, it’s creamy yet fluffy, and it’s unapologetically rich.

It’s certainly not an everyday mash, so save it for special occasions to serve alongside grand centrepieces!

Overhead photo of Paris Mash (Rich & Creamy Mashed Potato) in a bowl, ready to be served

Paris Mash was made famous in Australia by Guillaume Brahimi, one of our country’s top French chefs. His Paris Mash is 25% butter, and it’s so rich, I could only get through a few spoonfuls… And that’s saying something for this Potato Monster!!

What is Paris Mash?

Just as Prime Rib is the king of all roasts, and Carnitas rule all tacos, Paris Mash is the mother of all mashed potatoes!

Legendary French chef Joël Robuchon is credited with the original creation of this mash, his simple but decadent pommes puree (“pureed potatoes”) becoming his signature dish at his many restaurants. It’s since spread far and wide, and you’ll find it on the menu of upmarket steakhouses and French restaurants around the world. Chef Guillaume Brahimi, one of Robuchon’s protégés, popularised the dish here in Australia, fittingly coining it Paris Mash!

Paris Mash is not like your typical mashed potato you make at home. It’s smooth, soft and creamy with a consistency almost like softly whipped cream rather than thick and pasty like regular mashed potato which holds its shape when you spoon it onto plates.

It’s made with alot of butter, and many chefs use cream as well. Sometimes as much as 40% butter and cream to 60% potato! 😱😱😱

This home style version I’m sharing today is not quite as indulgent – but certainly still very rich!

Paris Mash (Rich & Creamy Mashed Potato) being prepared in a pot

How to make Paris Mash at home

There are a few techniques that make Paris Mash different to other mash:

  • Cook the potatoes whole – optional! This is how chefs do it – because it stops the potatoes from becoming waterlogged so you get a more intense potato flavour. But it does require a bit of a juggling act to peel the potatoes while hot!

  • Potato ricer, grinder or masher – I use a potato ricer which is an easy way to make smooth mashed potato. If you don’t have one, just use a handheld masher. Tip: Potato mashers with round holes work the best because they mimic the effect of a potato ricer;

  • Double sieve – To achieve a perfectly smooth Paris Mash the way it’s made in restaurants requires a lot of effort. After the first mash using a ricer or grinder, the potato is then pushed through a fine drum sieve.This requires serious effort – both time and strength! We have a drum sieve floating around in the RecipeTin Family and I’ve used it once for Paris Mash – and I’m not sure if I ever will again!In the absence of a team of sous chefs to sieve the potato for me, I skip the double sieve and accept that mine is not quite as smooth as restaurant versions – and that’s totally ok. While you might notice the lumps if you eat plain spoonfuls of the mash, once it’s on the plate and you’re eating it with steak or whatever you’re serving it with, you don’t even notice the minor imperfections.

How to make Paris Mash

How to make Paris Mash (cont’d)

  • Dry out potato over low heat – once the potato is mashed, stir it over low heat to steam out any residual water which will intensify the potato flavour and start the process of making it really creamy;

  • Cold butter – stir in cold diced butter a few at a time. The reason we use cold butter rather than soft or melted butter is because the butter melts as a whole so you get a more even distribution of the fat and milk solids throughout the potato. It makes the texture more luscious and enhances the intensely buttery flavour;

  • How much butter?? I use 150g/5 oz for 1 kg / 2 lb of potato if I’m being a bit sensible. But if I’m really going all out, I use 200g/7 oz. Hey – I never said this was healthy! 😂

  • Milk not cream! While many restaurants use cream in their Paris Mash, I adopt Guillaume Brahimi’s method of using milk instead because sometimes, the flavour of the cream can overwhelm. I prefer the pure unadulterated flavour of just potato and butter;

  • Stir with a wooden spoon for a creamy-yet-fluffy Paris Mash, the way it’s is supposed to be!

  • DO NOT use a food processor blender – this activates the starch and makes the mashed potato gluey (it’s inedible, I made that mistake in my youth!);

  • DO NOT use a stand mixer or electric beater – again, this activates the starch and while it doesn’t become gluey, it does make the mash more dense-creamy rather than lightly-creamy which is the way Paris Mash is supposed to be.

And there we have it. Paris Mash, made at home.

Certainly not your usual mash. Save this one for special occasions to serve alongside grand centrepieces like Prime Rib and slow Roasted Pork with impossibly crispy crackling, a juicy Roast Turkey or thick steakhouse-style steaks smothered with Creamy Peppercorn Sauce!!  – Nagi x

Suggestions for mains worthy of Paris Mash!

  • Standing Rib Roast (Prime Rib) (pictured below)

  • Slow Roasted Pork with perfect crackling – or any other roast

  • A juicy steak with Creamy Peppercorn Sauce or Mushroom Sauce

  • A juicy whole Roast Turkey – or any of these turkey recipes!

  • Garlic Herb Butter Roast Chicken

  • Chicken in White Wine Sauce

  • Fall-apart Lamb Shanks in Red Wine Sauce or Port Braised Lamb Shanks

  • Slow Cooked Beef Cheeks in Red Wine Sauce

Red Wine Sauce being poured over Beef Standing Rib Roast (Prime Rib)

Close up of Paris Mash (Rich & Creamy Mashed Potato) being scooped up with a spoon

WATCH HOW TO MAKE IT

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Close up of Paris Mash (Rich & Creamy Mashed Potato) being scooped up with a spoon

Paris Mash (Rich & Creamy Mashed Potato)

Author: Nagi
Prep: 15 mins
Cook: 45 mins
Total: 1 hr
Side
5 from 10 votes
Servings6 - 8 people
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Recipe video above. This is mashed potato as served at top tier restaurants. It's soft and almost pourable, intensely buttery and has a more pure potato flavour. Restaurants double pass the potato through a mill then a fine sieve so it's 100% lump free. For this home version, I simply pass the potato through a ricer OR mash it. Nobody notices the imperfections because they're too focussed on the amazing flavour and the creamy yet fluffy texture!

Ingredients

  • 1 kg / 2 lb Dutch Cream, Desiree, Yukon Gold or Maris Piper potatoes (Note 1)
  • 150 - 200 g / 5 - 7 oz cold unsalted butter , cut into 1.5cm / 1/2" cubes (Note 2)
  • 1/2 - 3/4 cup (125 - 185ml) milk , warmed (Note 3)
  • Salt

Garnish:

  • Softened butter
  • Finely chopped parsley

Instructions

  • Scrub potatoes clean.
  • Place potatoes in a large pot and cover with cold water. Bring to the boil then reduce heat and simmer for 30 to 40 minutes until the potatoes are very soft (depends on size).
  • Alternatively, peel then chop into 2.5cm / 1" cubes (Note 4), cook 12 to 15 minutes until soft.
  • Drain potatoes and return empty pot to stove.
  • Using tea towels to handle the hot potatoes, peel them using a small knife (skin should slide off pretty easily).
  • Mash the potatoes using one of these methods: Press them through a potato ricer or a food mill / grinder fitted with the finest disc, or mash in the pot using a potato masher (preferably with round holes, yields a similar result to potato ricer).
  • Pro step: Then pass the potato through a drum sieve for 100% smooth mashed potato, like you get at restaurants. I do not do this (read in post)
  • Turn stove on low and stir mashed potato for 1 minute (evaporate excess water).
  • Add a few cubes of butter and a little splash of milk. Stir until butter melts and is incorporated.
  • Repeat until all butter is used up, using milk to adjust the consistency to your desired taste towards the end. It should be soft and creamy, almost pourable.
  • Season to taste with salt.
  • Pour into serving bowl. Use a spoon to create swirls on the surface, top with small dollop of butter and a tiny sprinkle of parsley. Serve immediately!

Recipe Notes:

1. Potato - For the best results, use the following potatoes - Australia: Dutch Cream, Desiree or blue royale. US: Use Yukon Gold. UK / Europe: Use Maris Piper or Desiree. Otherwise, use any all rounder potatoes.
I've made this with Segbao which are the dirt brushed potatoes that are the most popular all rounder here in Australia. The potato flavour is slightly better with the recommended potatoes but the texture was very similar. For best results, use even sized potatoes (so they cook at the same time).
2. Butter - use cold for best results, read in post for reason. I use 150g/5oz to be a bit sensible (but it's still buttery!) and 200g/7oz for company. 🙂
3. Milk - any cow's milk is fine, there's so much butter in this, no one would know if it was full or skim milk! I prefer milk to cream because the cream flavour can overwhelm the dish and sometimes give it a greasy mouth feel (depends on quality of cream). I like pure unadulterated butter + potato flavour.
4. Cooking the potatoes whole is optional - flavour is slightly better because the potatoes don't get waterlogged. But difference is not significant so if you prefer to take the easier path, peel potatoes then cut into 2.5 cm / 1" pieces. Place in pot, cover with cold water and cook for 10 - 12 minutes until soft, drain then proceed with recipe.
5. Keep warm: Cut a circle using baking paper (parchment paper) and cover surface, pressing down to remove any air bubbles. This will prevent skin from forming and keep it warm for a good 30 minutes or so. Store the mash like this if you have leftovers.
6. To reheat, I honestly believe the best way is in the microwave. It keeps it moist, and the consistency can be adjusted with a small splash of warm milk. Alternatively, pour a small amount of milk in a saucepan over medium heat. When it is hot, add the potato and stir gently until it heats through. Use more warm milk to adjust the consistency.
7. Serving Quantity - this is RICH! Most people only need 2 or 3 heaped tablespoons. 
8. Adapted from Guillaume Brahimi's famous Paris Mash recipe.

Nutrition Information:

Calories: 282cal (14%)Carbohydrates: 21g (7%)Protein: 5g (10%)Fat: 20g (31%)Saturated Fat: 12g (75%)Cholesterol: 54mg (18%)Sodium: 415mg (18%)Potassium: 726mg (21%)Fiber: 4g (17%)Sugar: 1g (1%)Vitamin A: 665IU (13%)Vitamin C: 19mg (23%)Calcium: 81mg (8%)Iron: 5.4mg (30%)
Keywords: Creamy Mashed Potato, Paris Mash
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42 Comments

  1. Natalie Udell says

    January 7, 2022 at 8:06 am

    Don’t have a ricer, but do have a Foley Food Mill. Will that work just as well? Your personality and explanations are a dream come true. Dozer info, a bonus.

    Reply
    • Nagi says

      January 7, 2022 at 4:02 pm

      Hi Natalie – yes a food mill is an even better solution than a ricer – it’s what they use in restaurants. We have a huge one at the RecipeTin Meals kitchen for making shepherd’s pie at scale! N x

      Reply
    • Natalie Udell says

      January 8, 2022 at 4:37 pm

      Me and my food Mill will be eating fabulous Nagi Paris or perhaps right in between both mashed potato recipes. If only you were in Illinois. I would cook for you but I would hardly eat a thing as it would take away time talking to you. Delicious by itself. Love your Lava Chocolate Cake. It definitely took a few times to get a feel for how the top should be for the cake and particularly the gnash to flow. Not saying it was perfect, but darn close. It’s truly heavenly. Your “Notes” section is a terrific asset to a recipe cooked for the first time, turning out to be wonderful meal. Thanks for being you, Natalie

      Reply
  2. Bryan says

    July 11, 2021 at 8:36 am

    5 stars
    So simple, yet delicious. Thanks Nagi. I made this last night and added white truffle oil on the top – amazing!

    Reply
  3. Gordon Johansen says

    May 1, 2021 at 12:27 am

    5 stars
    I’ve done something like this for years but never cooked the potato whole like that. The one thing I do that is different is to also toss in some powdered milk. It helps soak up any of the excess water.

    Reply
  4. rick keane says

    April 30, 2021 at 9:46 pm

    Hi Nagi. I use a ricer but find if I put chunks of hot spud, skin side up into the ricer 9 times out of 10 the skins stick to the plunger forming a block which can be thrown away as one lump. And voilĂ  no burnt fingers.

    Reply
    • Nagi says

      May 1, 2021 at 6:10 pm

      Hi Rick, yes you can do this – although I find you lose a lot of potato flesh this way unfortunately! N x

      Reply
      • rick keane says

        May 1, 2021 at 7:13 pm

        5 stars
        Hi Nagi. As someone who hates food waste I have been known to fry up that mass of potato skins in lard with bacon. A fattening treat

        Reply
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I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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