Best 4 Posh French Mash Recipes

FRENCH STYLE MASHED POTATO (PARIS MASH OR POMME PUREE)

Steps:

• Peel the potatoes and then cut into 1 inch chunks.
• Wash the potatoes under cold water to remove any surface starch.
• Place the potatoes, milk, salt and white pepper into a sauce pan and place over a medium heat.
• Bring to a simmer, then put a lid on, reduce the heat and cook for 35-40 minutes until the potatoes are soft. (Check your potatoes after 20 minutes as the age of the potato can affect how quickly it cooks.)
• Whilst the potatoes are cooking, cut the butter into small chunks and place in the fridge to stay cold.
• Drain the potatoes reserving the milk.
• Use a potato ricer or a food mill to mash the potatoes.
• Add the hot potatoes to the cold butter and stir vigorously until all the butter has melted into the potato.
• Add about a 1/4 cup of the milk mixture and stir to get a very soft almost pourable mashed potato. (see note 2)
• Check the seasoning then serve immediately with a little extra butter and some parsley garnish.

PARIS MASH (RICH & CREAMY MASHED POTATO)

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!

BANGERS AND MASH WITH ONION GRAVY

Steps:

• Heat the oven to 200C/180C fan/gas 6. Heat the oil in an ovenproof frying pan and gently sizzle the sausages over a medium-high heat for 8-10 mins, turning them, until browned on all sides. Transfer to a plate, then put the butter in the pan and heat until sizzling. Scatter in the onions, stirring them into the butter, then add the thyme sprig, bay and sugar. Give everything a final stir, then put the sausages on top and drizzle over any juices from the plate. Roast everything for 20 mins, turning the sausages halfway through.
• Meanwhile, make the mash. Tip the potatoes into a pan of cold salted water and bring to the boil, then turn down and simmer for 10-12 mins or until just cooked all the way through (the tip of a knife should slide in easily). Drain in a colander and leave for a minute. Tip the milk into the pan and bring to a simmer, then pass the potatoes through a ricer into the hot milk and mash thoroughly. Once mashed, beat with a wooden spoon or spatula over very low heat, then beat in the butter a few bits at a time. You should have extra-fluffy, smooth mash. Keep it warm.
• When the sausages are cooked, remove from the oven, turn the oven off and lift the sausages onto a tray. Return them to the oven to keep warm. Put the pan back on the heat and give the roasted onions a stir, they should be sticky and slightly burnt around the edges. Sizzle for a minute or two more to caramelise, then stir in the flour and cook for another minute. Splash in the vinegar, simmer for a minute, then pour over the red wine and soy, and bubble down to a gloopy paste. Pour over the stock and boil for 3-4 mins, or until you have a rich gravy. If you prefer, scoop out the thyme and bay, or just leave it in. Tip into a bowl or gravy jug with a serving spoon for the onions. Bring everything to the table and scoop a big mound of mash onto the middle of each plate, then top with the sausages and gravy.

POSH FRENCH MASH

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.