Best 2 Paris Mash A Yummy Vegetarian Recipes
Embark on a culinary journey to the heart of France with Paris Mash, a delectable vegetarian dish that embodies the essence of Parisian cuisine. This dish is a symphony of flavors and textures, featuring tender potatoes, creamy butter, and a delightful blend of herbs. Served as a comforting main course or a hearty side, Paris Mash is a true crowd-pleaser.
The article presents two variations of this classic dish, each offering a unique twist on the original. The first recipe introduces a luscious combination of sautéed mushrooms, adding an earthy depth to the mashed potatoes. The second recipe elevates the dish with the inclusion of tangy goat cheese, creating a harmonious balance of flavors.
Let your taste buds wander through the streets of Paris as you indulge in the velvety smoothness of Paris Mash. With its simple yet elegant presentation, this dish is a testament to the culinary artistry of French cuisine. Whether you choose the mushroom-infused or the goat cheese-enriched variation, Paris Mash promises an unforgettable dining experience.
PARIS MASH
I saw this dish made on television. The hosts were raving about it, and apparently it is served at Bilson's Restaurant, one of Sydney's top restaurants. Basically, it's ultra smooth, very rich, and quite moist mashed potato. I found this recipe on the Gourmet Traveller magazine website, but as it requires specialised equipment I've adjusted the method a little to suit the average home cook.
Provided by Kookaburra
Categories Potato
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- *I didn't want to fuss with peeling hot potatoes, so I peeled them before boiling. The recipe says boil them unpeeled and then peel while warm - suit yourself - I don't think I did any harm peeling them first.
- So, bring a large saucepan of water to a boil, add a good tablespoon of salt, and add your potatoes, whole, peeled or unpeeled, and cook until you can poke a skewer or sharp knife through them with no resistance at all.
- Remove potatoes when cooked, and peel if necessary.
- Now, the recipe says to pass them, in batches, through a mouli or a potato ricer before beating in the heated milk, cream and butter with a wooden spoon - but I don't have a mouli or a ricer, and, if you don't have them either, move on to the next step!
- Use a potato masher to smash the potatoes down roughly.
- Combine the milk and cream in a jug and heat for about 1 minute on HIGH in the microwave.
- Now, using a wooden spoon, gradually beat in the hot liquid and the sliced butter, in turns, until well combined.
- Next comes the 'tricky bit'. To get it really smooth without the benefit of fancy equipment, you need to use a stick mixer - but if you overdo it, the potato will go gluey, so you have to be careful!
- Using an electric stick mixer, just stab into the potatoes about 4-6 times, moving the mixer to different positions - no more than about 15-20 seconds in all.
- Taste, add salt and pepper as required.
- Then stir briefly again to make sure the mash is beautifully smooth.
- Serve immediately.
- The Paris Mash will keep in the refrigerator for a day or two and it re-heats very happily in the microwave.
- Perfect served with your favourite casserole.
Nutrition Facts : Calories 628.2, Fat 47.3, SaturatedFat 29.8, Cholesterol 141, Sodium 262, Carbohydrate 46.6, Fiber 5.5, Sugar 2, Protein 7.5
PARIS MASH- A YUMMY VEGETARIAN RECIPE
Steps:
- 1. Place the unpeeled potatoes in a large saucepan and cover with cold water. Add a pinch of salt and bring to the boil, then reduce the heat and simmer for 25-30 minutes. (Test the potatoes by piercing them with a sharp knife. If they are ready, the blade will come out clean with no residue.) Drain well. 2. Peel the potatoes while they are still hot, using a tea towel to protect your hands. Pass the peeled potatoes through a fine sieve into the same saucepan. Use a wooden spoon to stir the mash until all the moisture is removed (you want the potato to be dry to the touch). 3. Bring the milk to the boil, then reduce the heat to a simmer. Place the mash potato over low heat and add 50 g of butter, stirring until combined. Add 50 ml of milk and stir until combined. Repeat until all of the butter and milk has been added and the mash is creamy and light. Season with salt to taste. 4. Place the mash on a serving plate and use a dessertspoon to achieve a wavy effect, as shown. Serve immediately. Visit- http://www.chefspencil.com/recipe-food/vegetarian
Tips:
- For a smoother mash, use a potato ricer or food mill.
- If you don't have a potato ricer or food mill, mash the potatoes with a fork or potato masher until they are smooth.
- Add the milk and butter to the potatoes while they are still hot, so that they can easily absorb the liquids.
- Season the potatoes with salt and pepper to taste.
- For a more flavorful mash, add some grated cheese, chopped herbs, or roasted garlic.
Conclusion:
Paris mash is a delicious and versatile side dish that can be served with a variety of main courses. It is a great way to use up leftover potatoes, and it can also be made ahead of time. Whether you are serving it for a special occasion or a weeknight meal, Paris mash is sure to be a hit.
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