Prepare to elevate your side dish game with the most luxurious, silky-smooth mashed potatoes you'll ever taste! This French-inspired Paris Mash is not just a simple potato recipe – it's a culinary experience that will transform your dinner table and have your guests begging for seconds. With a perfect balance of rich cream, velvety butter, and perfectly cooked potatoes, this recipe is about to become your new go-to comfort food that screams gourmet elegance.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 2 pounds potatoes, peeled and cubed
- 1/2 cup heavy cream
- 1/4 cup unsalted butter
- Salt to taste
- Black pepper to taste
- Chives for garnish
Instructions
- Place the peeled and cubed potatoes in a large pot of cold, salted water. Ensure the water covers the potatoes by about an inch.
- Bring the water to a rolling boil over high heat, then reduce to medium-high and cook for 15-20 minutes until potatoes are extremely tender. Test by piercing with a fork - they should easily break apart.
- Drain the potatoes thoroughly in a colander, then return them to the hot pot to allow excess moisture to evaporate.
- In a small saucepan, gently warm the heavy cream and butter together until the butter is completely melted, creating a rich, smooth mixture.
- Using a potato masher or ricer, mash the potatoes until they are smooth and free of lumps. For ultimate smoothness, use a ricer or food mill.
- Gradually pour the warm cream and butter mixture into the potatoes, folding and stirring gently to incorporate fully.
- Season with salt and freshly ground black pepper, tasting and adjusting seasoning as needed.
- Transfer the mashed potatoes to a serving dish, creating a slight swirl on top for presentation.
- Garnish with finely chopped fresh chives sprinkled over the top.
- Serve immediately while hot, ensuring the potatoes remain creamy and smooth.
Tips
- Choose the right potatoes: Use starchy varieties like Russet or Yukon Gold for the creamiest texture.
- Start with cold, salted water to ensure even cooking and enhanced flavor.
- A potato ricer is your secret weapon for the smoothest, lump-free mash.
- Never overmix – this can make potatoes gummy and dense.
- Warm your cream and butter before adding to prevent cooling down the potatoes.
- Taste and adjust seasoning carefully – the salt can make or break your mash.
- Serve immediately for the best temperature and consistency.
- For extra richness, you can substitute some cream with sour cream or crème fraîche.
- Garnish with fresh chives or herbs for a pop of color and fresh flavor.
- If preparing ahead, you can keep the mash warm in a double boiler or slow cooker on low heat.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 4g
Fat: 19g
Saturated Fat: 12g
Cholesterol: 55mg
