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!
Keyword: Creamy Mashed Potato, Paris Mash
Servings: 6- 8 people
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 - 3/4cup (125 - 185ml)milk, warmed (Note 3)
Finely chopped parsley
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!
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.