Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. *I didn't want to fuss with peeling hot potatoes, so I peeled them before boiling. The recipe says boil them unpeeled and then peel while warm - suit yourself - I don't think I did any harm peeling them first. | 2. So, bring a large saucepan of water to a boil, add a good tablespoon of salt, and add your potatoes, whole, peeled or unpeeled, and cook until you can poke a skewer or sharp knife through them with no resistance at all. | 3. Remove potatoes when cooked, and peel if necessary. | 4. Now, the recipe says to pass them, in batches, through a mouli or a potato ricer before beating in the heated milk, cream and butter with a wooden spoon - but I don't have a mouli or a ricer, and, if you don't have them either, move on to the next step! | 5. Use a potato masher to smash the potatoes down roughly. | 6. Combine the milk and cream in a jug and heat for about 1 minute on HIGH in the microwave. | 7. Now, using a wooden spoon, gradually beat in the hot liquid and the sliced butter, in turns, until well combined. | 8. Next comes the 'tricky bit'. To get it really smooth without the benefit of fancy equipment, you need to use a stick mixer - but if you overdo it, the potato will go gluey, so you have to be careful! | 9. Using an electric stick mixer, just stab into the potatoes about 4-6 times, moving the mixer to different positions - no more than about 15-20 seconds in all. | 10. Taste, add salt and pepper as required. | 11. Then stir briefly again to make sure the mash is beautifully smooth. | 12. Serve immediately. | 13. The Paris Mash will keep in the refrigerator for a day or two and it re-heats very happily in the microwave. | 14. Perfect served with your favourite casserole. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
potato	1		washed	-	-	-	-
milk	125			18605.0	1457.9	960.75	997.35
cream	200	ml		669.5183	13.4918	7.3647	70.3603
butter	150		sliced	12825.0	589.275	400.725	1080.0
salt				-	-	-	-
black pepper			ground	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.