close up on the melted butter garnish on the top of the paris mash
Print Recipe Pin Recipe
4.34 from 3 votes

French Style Mashed Potato (Paris Mash or Pomme Puree)

This French Style Mashed Potato is the mashed potato you get served in posh restaurants and high end steakhouses. It is ridiculously buttery and is so smooth, with a soft and pillowy texture. I am not going to try and pretend this is a healthy side dish, this mashed potato is loaded up with butter and is super rich and delicious. It is definitely a side dish for special occasions, or those decadent date nights.
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Side
Cuisine: French
Servings: 8
Calories: 374
Author: Claire | Sprinkles and Sprouts
For more great recipes follow me on PinterestFollow @sprinklessprout

Ingredients

  • 2 lb potatoes see note 1
  • 1 1/2 cup milk
  • 1 tsp salt
  • 1/4 tsp white pepper
  • 3 sticks butter

Instructions

  • 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.

Notes

  1. You want a fluffy potato like a Desiree, Dutch Cream, Yukon Gold, or Maris Piper.
  2. Add more or less milk to change the consistency. The French would add more as they serve this so it almost pours onto the plate. I like to use around 1/4 cup as that gives a very soft constancy but still with some structure.

Nutrition

Calories: 374kcal | Carbohydrates: 14g | Protein: 3g | Fat: 34g | Saturated Fat: 21g | Cholesterol: 91mg | Sodium: 607mg | Potassium: 488mg | Fiber: 2g | Vitamin A: 1070IU | Vitamin C: 13mg | Calcium: 53mg | Iron: 3.7mg
Tried this recipe?Mention @sprinklesandsprouts or tag #sprinklesandsprouts