Parisian Mashed Potatoes
Christmas Recipes Simple Recipes Easter Recipes Lacto-Ovo Vegetarian Recipes Potatoes Side Dishes
Please read the label before use.
Ingredients: potatoes, milk, lots of butter and salt.
Usage: only for Christmas, Easter plus one special occasion of your choice per year
Dosage: maximum 2 tablespoons per serving for adults and children
Side effects: a mild state of ecstasy; relax until it passes
Overdose: run for 30 minutes
Storage: over steam
Authorization holder:Joel Robuchon
Ingredients
600 g starchy potatoes (for mashing or baking)
200 g unsalted butter
250 ml hot milk
salt
How to prepare parisian mashed potatoes
- Boil the potatoes in their skins until a fork pierces them easily. Drain and peel immediately while still hot (hold the potato in a towel and use a knife blade to peel off the skin).
- Pass the hot potatoes through a potato ricer. Place in a large skillet. Set the pan over low heat and stir the riced potatoes for 5 minutes to evaporate the liquid.
- Add the butter cut into small cubes, in batches. Stir after each addition until the butter is melted.
- Add the hot milk and stir with a whisk to aerate the mash. You will get a creamy puree. Add salt to taste.
- Pass the mash through a fine sieve (1-2 tablespoons at a time) to make it even smoother and fluffier.
- Serve the mash immediately in small portions (optionally drizzled with truffle oil). If not serving immediately, cover with plastic wrap, then put a lid on the pot. Keep over steam for up to 1 hour.
Potatoes passed through the ricer
Adding butter in batches
Butter incorporated
Adding the hot milk
Passing the mash through a sieve
