Welcome to the world of culinary delights! Today, we embark on a journey to discover the secrets behind creating the perfect "Paris Mash," a dish that combines creamy elegance with rustic charm. In this article, we will delve into the art of selecting the right ingredients, mastering the cooking techniques, and understanding the subtle nuances that elevate this simple dish to a culinary masterpiece. Whether you are a seasoned chef or just starting out in the kitchen, we aim to provide you with the knowledge and inspiration you need to create an unforgettable "Paris Mash" that will impress your family and friends.
Check out the recipes below so you can choose the best recipe for yourself!
PARIS MASH
I saw this dish made on television. The hosts were raving about it, and apparently it is served at Bilson's Restaurant, one of Sydney's top restaurants. Basically, it's ultra smooth, very rich, and quite moist mashed potato. I found this recipe on the Gourmet Traveller magazine website, but as it requires specialised equipment I've adjusted the method a little to suit the average home cook.
Provided by Kookaburra
Categories Potato
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- *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.
- 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.
- Remove potatoes when cooked, and peel if necessary.
- 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!
- Use a potato masher to smash the potatoes down roughly.
- Combine the milk and cream in a jug and heat for about 1 minute on HIGH in the microwave.
- Now, using a wooden spoon, gradually beat in the hot liquid and the sliced butter, in turns, until well combined.
- 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!
- 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.
- Taste, add salt and pepper as required.
- Then stir briefly again to make sure the mash is beautifully smooth.
- Serve immediately.
- The Paris Mash will keep in the refrigerator for a day or two and it re-heats very happily in the microwave.
- Perfect served with your favourite casserole.
Nutrition Facts : Calories 628.2, Fat 47.3, SaturatedFat 29.8, Cholesterol 141, Sodium 262, Carbohydrate 46.6, Fiber 5.5, Sugar 2, Protein 7.5
PARIS MASH- A YUMMY VEGETARIAN RECIPE
Steps:
- 1. Place the unpeeled potatoes in a large saucepan and cover with cold water. Add a pinch of salt and bring to the boil, then reduce the heat and simmer for 25-30 minutes. (Test the potatoes by piercing them with a sharp knife. If they are ready, the blade will come out clean with no residue.) Drain well. 2. Peel the potatoes while they are still hot, using a tea towel to protect your hands. Pass the peeled potatoes through a fine sieve into the same saucepan. Use a wooden spoon to stir the mash until all the moisture is removed (you want the potato to be dry to the touch). 3. Bring the milk to the boil, then reduce the heat to a simmer. Place the mash potato over low heat and add 50 g of butter, stirring until combined. Add 50 ml of milk and stir until combined. Repeat until all of the butter and milk has been added and the mash is creamy and light. Season with salt to taste. 4. Place the mash on a serving plate and use a dessertspoon to achieve a wavy effect, as shown. Serve immediately. Visit- http://www.chefspencil.com/recipe-food/vegetarian
Tips:
- Use fresh ingredients: Fresh ingredients will give your dishes the best flavor and texture. If possible, buy your ingredients from a local farmer's market or grocery store that specializes in fresh produce.
- Don't be afraid to experiment: There are many different ways to cook a dish, so don't be afraid to try new things. If you're not sure how something will turn out, start with a small batch and adjust the recipe as needed.
- Pay attention to the cooking time: Overcooked food is not only unappetizing, but it can also be dangerous. Make sure to follow the cooking times in the recipe carefully, and use a timer to help you keep track.
- Season your food to taste: Seasoning is essential for bringing out the flavors of your dishes. Use salt, pepper, and other spices to taste, and don't be afraid to adjust the amounts to suit your personal preferences.
- Garnish your dishes: A simple garnish can make a big difference in the presentation of your dishes. Try using fresh herbs, grated cheese, or a drizzle of olive oil to add a touch of elegance.
Conclusion:
Cooking is a skill that takes time and practice to master. But with a little effort, you can learn to create delicious and nutritious meals that your family and friends will love. So don't be afraid to get in the kitchen and start experimenting! The more you cook, the better you'll become at it.
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