FAST FOOD
Paris mash

Paris mash

Serves 4



1 kg   even-sized Dutch cream, nicola or desiree potatoes, washed and unpeeled
125 ml (½ cup)   milk
200 ml   pouring cream
150 gm   butter, at room temperature


1 Cook potatoes in a large saucepan of simmering salted water until tender, then drain. Using a tea towel to hold potatoes, peel while still warm, then pass, in batches, through a mouli or potato ricer into a large non-stick sauté pan.
2 Meanwhile, place milk and cream in a saucepan and bring almost to the boil, then remove from heat.
3 Stir potato over low heat, for 1 minute, add cream mixture and butter, in batches, beating with a wooden spoon until mash is smooth and fluffy, then season to taste with sea salt and freshly ground white pepper.
4 Serve Paris mash immediately or cover closely with a round of baking paper to prevent a skin from forming and keep warm. To re-heat mash, add a little hot milk while beating constantly with a wooden spoon until heated through.


RECIPE Kate Tait PHOTOGRAPHY Geoff Lung STYLING Heidi Moore


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