Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Paris Mash (Rich Creamy Mashed Potato) Recipe
That is an ultra-creamy mashed potato as served at prime tier eating places and good steakhouses. It’s known as Paris Mash, and it’s obtained a tender, virtually pourable texture, it’s creamy but fluffy, and it’s unapologetically wealthy.
It’s actually not an on a regular basis mash, so put it aside for particular events to serve alongside grand centrepieces!
Paris Mash was made well-known in Australia by Guillaume Brahimi, one among our nation’s prime French cooks. His Paris Mash is 25% butter, and it’s so wealthy, I might solely get via a number of spoonfuls… And that’s saying one thing for this Potato Monster!!
What’s Paris Mash?
Simply as Prime Rib is the king of all roasts, and Carnitas rule all tacos, Paris Mash is the mom of all mashed potatoes!
Legendary French chef Joël Robuchon is credited with the unique creation of this mash, his easy however decadent pommes puree (“pureed potatoes”) changing into his signature dish at his many eating places. It’s since unfold far and extensive, and also you’ll discover it on the menu of upmarket steakhouses and French eating places world wide. Chef Guillaume Brahimi, one among Robuchon’s protégés, popularised the dish right here in Australia, fittingly coining it Paris Mash!
Paris Mash shouldn’t be like your typical mashed potato you make at house. It’s easy, tender and creamy with a consistency virtually like softly whipped cream fairly than thick and pasty like common mashed potato which holds its form whenever you spoon it onto plates.
It’s made with alot of butter, and plenty of cooks use cream as effectively. Typically as a lot as 40% butter and cream to 60% potato! 😱😱😱
This house model model I’m sharing at this time shouldn’t be fairly as indulgent – however actually nonetheless very wealthy!
Find out how to make Paris Mash at house
There are a number of methods that make Paris Mash totally different to different mash:
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Prepare dinner the potatoes entire – optionally available! That is how cooks do it – as a result of it stops the potatoes from changing into waterlogged so that you get a extra intense potato flavour. However it does require a little bit of a juggling act to peel the potatoes whereas sizzling!
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Potato ricer, grinder or masher – I take advantage of a potato ricer which is a simple solution to make easy mashed potato. In case you don’t have one, simply use a handheld masher. Tip: Potato mashers with spherical holes work one of the best as a result of they mimic the impact of a potato ricer;
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Double sieve – To realize a superbly easy Paris Mash the way in which it’s made in eating places requires plenty of effort. After the primary mash utilizing a ricer or grinder, the potato is then pushed via a nice drum sieve.This requires critical effort – each time and power! We now have a drum sieve floating round within the RecipeTin Household and I’ve used it as soon as for Paris Mash – and I’m undecided if I ever will once more!Within the absence of a group of sous cooks to sieve the potato for me, I skip the double sieve and settle for that mine shouldn’t be fairly as easy as restaurant variations – and that’s completely okay. Whilst you would possibly discover the lumps should you eat plain spoonfuls of the mash, as soon as it’s on the plate and also you’re consuming it with steak or no matter you’re serving it with, you don’t even discover the minor imperfections.
Find out how to make Paris Mash (cont’d)
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Dry out potato over low warmth – as soon as the potato is mashed, stir it over low warmth to steam out any residual water which can intensify the potato flavour and begin the method of constructing it actually creamy;
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Chilly butter – stir in chilly diced butter a number of at a time. The explanation we use chilly butter fairly than tender or melted butter is as a result of the butter melts as an entire so that you get a extra even distribution of the fats and milk solids all through the potato. It makes the feel extra luscious and enhances the intensely buttery flavour;
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How a lot butter?? I take advantage of 150g/5 ouncesfor 1 kg / 2 lb of potato if I’m being a bit smart. But when I’m actually going all out, I take advantage of 200g/7 oz. Hey – I by no means stated this was wholesome! 😂
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Milk not cream! Whereas many eating places use cream of their Paris Mash, I undertake Guillaume Brahimi’s methodology of utilizing milk as an alternative as a result of generally, the flavour of the cream can overwhelm. I want the pure unadulterated flavour of simply potato and butter;
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Stir with a wood spoon for a creamy-yet-fluffy Paris Mash, the way in which it’s is meant to be!
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DO NOT use a meals processor blender – this prompts the starch and makes the mashed potato gluey (it’s inedible, I made that mistake in my youth!);
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DO NOT use a stand mixer or electrical beater – once more, this prompts the starch and whereas it doesn’t turn into gluey, it does make the mash extra dense-creamy fairly than lightly-creamy which is the way in which Paris Mash is meant to be.
And there we’ve got it. Paris Mash, made at house.
Actually not your typical mash. Save this one for particular events to serve alongside grand centrepieces like Prime Rib and sluggish Roasted Pork with impossibly crispy crackling, a juicy Roast Turkey or thick steakhouse-style steaks smothered with Creamy Peppercorn Sauce!! – Johnsat x
Solutions for mains worthy of Paris Mash!
- Standing Rib Roast (Prime Rib) (pictured beneath)
- Sluggish Roasted Pork with excellent crackling – or another roast
- A juicy steak with Creamy Peppercorn Sauce or Mushroom Sauce
- A juicy entire Roast Turkey – or any of those turkey recipes!
- Garlic Herb Butter Roast Chicken
- Chicken in White Wine Sauce
- Fall-apart Lamb Shanks in Purple Wine Sauce or Port Braised Lamb Shanks
- Sluggish Cooked Beef Cheeks in Purple Wine Sauce
WATCH HOW TO MAKE IT
Ingredients
- 1 kg / 2 lb Dutch Cream, Desiree, Yukon Gold or Maris Piper potatoes (Note 1)
- 150 – 200 g / 5 – 7 oz cold unsalted butter , cut into 1.5cm / 1/2″ cubes (Note 2)
- 1/2 – 3/4 cup (125 – 185ml) milk , warmed (Note 3)
- Salt
- Softened butter
- Finely chopped parsley
Instructions
- 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!
Notes
1. Potato – For the best results, use the following potatoes – Australia: Dutch Cream, Desiree or blue royale. US: Use Yukon Gold. UK / Europe: Use Maris Piper or Desiree. Otherwise, use any all rounder potatoes.
I’ve made this with Segbao which are the dirt brushed potatoes that are the most popular all rounder here in Australia. The potato flavour is slightly better with the recommended potatoes but the texture was very similar. For best results, use even sized potatoes (so they cook at the same time).
2. Butter – use cold for best results, read in post for reason. I use 150g/5oz to be a bit sensible (but it’s still buttery!) and 200g/7oz for company. 🙂
3. Milk – any cow’s milk is fine, there’s so much butter in this, no one would know if it was full or skim milk! I prefer milk to cream because the cream flavour can overwhelm the dish and sometimes give it a greasy mouth feel (depends on quality of cream). I like pure unadulterated butter + potato flavour.
4. Cooking the potatoes whole is optional – flavour is slightly better because the potatoes don’t get waterlogged. But difference is not significant so if you prefer to take the easier path, peel potatoes then cut into 2.5 cm / 1″ pieces. Place in pot, cover with cold water and cook for 10 – 12 minutes until soft, drain then proceed with recipe.
5. Keep warm: Cut a circle using baking paper (parchment paper) and cover surface, pressing down to remove any air bubbles. This will prevent skin from forming and keep it warm for a good 30 minutes or so. Store the mash like this if you have leftovers.
6. To reheat, I honestly believe the best way is in the microwave. It keeps it moist, and the consistency can be adjusted with a small splash of warm milk. Alternatively, pour a small amount of milk in a saucepan over medium heat. When it is hot, add the potato and stir gently until it heats through. Use more warm milk to adjust the consistency.
7. Serving Quantity – this is RICH! Most people only need 2 or 3 heaped tablespoons.
8. Adapted from Guillaume Brahimi’s famous Paris Mash recipe.
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