Paris mash

  • 50 mins cooking
  • Serves 8
  • Print


Paris mash
  • 1.5 kilogram potatoes
  • 1/2 cup (125ml) milk
  • 1 1/4 cup (310ml) pouring cream
  • 150 gram butter
  • salt and pepper, to season


Paris mash
  • 1
    Cook whole unpeeled potatoes in large saucepan of simmering salted water until tender; drain. Peel potatoes.
  • 2
    Push warm potatoes, in batches, through fine mouli, potato ricer or fine sieve into same pan.
  • 3
    Heat milk, cream and butter in large saucepan until simmering. Remove from heat.
  • 4
    Stir potato with a wooden spoon, over low heat, 1 minute. Gradually stir in cream mixture, beating until mash is smooth. Season to taste.

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