Posh French Mash Food

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PARIS MASH (RICH & CREAMY MASHED POTATO)



Paris Mash (Rich & Creamy Mashed Potato) image

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!

Provided by Nagi

Categories     Side

Time 1h

Number Of Ingredients 6

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
Softened butter
Finely chopped parsley

Steps:

  • 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!

Nutrition Facts : Calories 282 kcal, Carbohydrate 21 g, Protein 5 g, Fat 20 g, SaturatedFat 12 g, Cholesterol 54 mg, Sodium 415 mg, Fiber 4 g, Sugar 1 g, ServingSize 1 serving

MASHED POTATOES WITH VARIATIONS



Mashed Potatoes With Variations image

Make and share this Mashed Potatoes With Variations recipe from Food.com.

Provided by kineline

Categories     Potato

Time 35m

Yield 6 serving(s)

Number Of Ingredients 6

2 1/2 lbs baking potatoes, such as Yukon Gold, peeled and cut into 2 inch cubes
1/4 teaspoon salt
1/2 cup skim milk
2 tablespoons butter or 2 tablespoons olive oil
1/4 teaspoon black pepper
parsley, chopped, fresh

Steps:

  • In a large saucepan over high heat, combine potatoes and just enough water to cover them. ADD SALT; BRING TO A BOIL. Reduce heat to medium low; cook covered for 20-25 minutes or until potatoes are very tender. Drain well; return potatoes to saucepan. Place over low heat to dry out potatoes slightly shaking saucepan occasionally to prevent them from sticking.
  • Meanwhile, in a small microwaveable bowl, heat milk and butter or oil in microwave ob high for 1 - 2 minutes or until steaming. Add milk mixture to potatoes, mash roughly with a fork. With an electric mixer, beat potatoes until smooth and creamy (if you don't want chunky mash). Don't over beat, as potatoes will become gluey. Add pepper. If desired, season to taste with additional salt and pepper. Spoon into warm serving dish if used right away. Sprinkle with parsley.
  • To freeze: spoon into containers, label, seal and freeze.
  • VARIATIONS:.
  • Pesto potatoes: Omit butter or oil; add ¼ cup (50 ml) each pesto and freshly grated parmesan cheese before beating.
  • Mustard mash: Use butter instead o foil; add ¼ cup (50 ml) grainy Dijon mustard before beating.
  • Lemony mash: Use oil not butter; add ¼ cup (50 ml) chopped fresh parsley and 1 tbsp finely grated lemon zest before beating.
  • Cheese and onion mash: Use butter not oil; add 1 cup (250 ml) shredded cheddar cheese Swiss cheese and ¼ cup (50 ml) finely chopped green onions before beating.
  • Posh French mash: This is called aligot in French. Add 2 peeled cloves of garlic to potatoes before boiling. Drain well, returning garlic with potatoes. Mash as above, using butter not oil. Add 1 cup (250 ml) shredded Gruyere cheese before beating.
  • Caesar Potatoes: Omit butter and oil; add ½ cup (125 ml) thick Caesar dressing and ¼ cup (50 ml) freshly grated parmesan cheese before beating.

POSH FRENCH MASH



Posh French Mash image

Found on the menus of many simple bistros in France, its a perfect side to just about anything. Lucy Waverman developed this recipe after her visit to Dijon.

Provided by CountryLady

Categories     Potato

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 8

2 lbs yukon gold potatoes, peeled, cut into 2 inch chunks
4 garlic cloves, peeled
1/2 cup milk
3 tablespoons butter
1 1/3 cups shredded gruyere
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons chopped fresh parsley

Steps:

  • Put potatoes & garlic into a large saucepan, add enough water to just cover & bring water to a boil; reduce heat to medium low & simmer, covered, 20 - 25 minutes until potatoes & garlic are very tender.
  • Drain well, return to saucepan & put over low heat for a minute or so to dry out potatoes, shaking the saucepan so they don't stick.
  • Combine milk & butter in a microwave-safe bowl & nuke on high for 1 - 2 minutes until milk is steaming & butter starts to melt; stir milk mixture, cheese & seasonings into potatoes.
  • Squeeze potatoes through a ricer OR mash roughly with a fork, then beat until smooth with an electric mixer, being careful not to overdo it or they will become gluey.
  • Spoon into a warm serving dish; sprinkle with parsley & serve immediately.

Nutrition Facts : Calories 447.5, Fat 21.7, SaturatedFat 13, Cholesterol 66.8, Sodium 353.3, Carbohydrate 48.5, Fiber 4.2, Sugar 2.2, Protein 16.3

POSH FRENCH MASH



Posh French Mash image

from CHICKEN DIJONNAISE WITH MUSHROOM AND ARUGULA SAUTÉ AND POSH FRENCH MASH, LCBO Food & Drink WINTER 2005 By: Julia Aitken. ...for Shannon

Provided by Ken Lee

Categories     Potato

Time 1h

Yield 4 serving(s)

Number Of Ingredients 8

2 lbs yukon gold potatoes, peeled and cut into 2-inch chunks
4 garlic cloves, peeled
1/2 cup milk
3 tablespoons butter
1 1/3 cups shredded gruyere cheese (325 ml)
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons chopped fresh parsley (25 ml)

Steps:

  • 1. Put potatoes and garlic in a large saucepan and add enough cold water just to cover them. Bring to a boil over high heat. Reduce heat to medium-low. Simmer, covered, 20 to 25 minutes, until potatoes and garlic are very tender.
  • 2. Drain well, then return potatoes and garlic to saucepan and put saucepan over low heat for a minute or so to dry out potatoes, shaking saucepan to prevent them from sticking.
  • 3. Meanwhile, combine milk and butter in a small microwave-safe bowl. Microwave on high (100 %), 1 to 2 minutes, until milk is steaming and butter starts to melt. Add milk mixture, Gruyère, salt and pepper to potatoes. Mash roughly with a fork. Using an electric mixer, beat potatoes until very smooth (be careful not to overbeat or potatoes will become gluey). Taste, and add more salt and pepper if necessary. Spoon into a warm serving dish, sprinkle with parsley and serve at once.

Nutrition Facts : Calories 447.5, Fat 21.7, SaturatedFat 13, Cholesterol 66.8, Sodium 367.9, Carbohydrate 48.5, Fiber 4.2, Sugar 2.2, Protein 16.3

CREAMY HERB & PARMESAN MASH



Creamy herb & Parmesan mash image

A luxurious twist on the comforting classic

Provided by Jane Hornby

Categories     Dinner, Side dish

Time 25m

Number Of Ingredients 5

2 large floury potatoes , cut into large chunks
150ml milk
knob of butter
25g parmesan (or vegetarian alternative), grated, or more if you like
handful chopped flat-leaf parsley and basil

Steps:

  • Boil potatoes in salted water for 15-20 mins until tender, then drain. Put the milk and butter in the pan, bring to the boil, add the potatoes, then mash until creamy. Stir in the cheese, season, then fold in the herbs.

Nutrition Facts : Calories 302 calories, Fat 11 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 7 grams sugar, Protein 14 grams protein, Sodium 0.5 milligram of sodium

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