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
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ROW__HEET BUDHA
[email protected]Made it last night and it was pretty darn good. I've already shared it with my friends who enjoy cooking.
Tera Pena
[email protected]Just okay. I think the recipe needs more umami. I added some soy sauce and a splash of fish sauce, which helped to balance out the flavors. Overall, it's quick and easy but I'd only make it again if I have some funky ingredients to use up.
HM Mahdi
[email protected]Not bad but not my fav. I mean, it's a solid salad, nice and tangy, but nothing I would add to my regular menu.
Abbagail Salamone
[email protected]Great recipe, thanks for sharing! ♡
MD NURHOSSEN
[email protected]Pretty standard. Well, standard in a good way. The flavors all came together really well and it was a light but satisfying meal. A little too oily for my preference but I just cut back on the oil next time.
Sergio Gutierrez
[email protected]Loved it! Especially the zesty lemon-parsley dressing and the crunch of the pistachios. The combination and balance of flavors was just right. I'm definitely adding this to my regular meal prep rotation. I've already recommended it to a few of my fri
Aaron Gamboa
[email protected]This exceeded my expectations. I love the bright acidity of the lemon-parsley vinaigrette. The potatoes were cooked perfectly too, crispy on the outside and still soft and tender inside. A quick, healthy, and flavorful salad that's a go-to for a picn
Athena Henley
[email protected]Great recipe, just one minor adjustment. Parsley is not commonly used in my country so I subbed it out for fresh chopped chives which worked perfectly with the slightly tangy dressing. Other than that, I followed the recipe as written. This is now ou
Jahanzeb Nazir
[email protected]Amazing salad! Super easy to make and a real crowd-pleaser. Swapped the parsley for basil as I had a bunch growing in the garden. The lemony dressing was perfect for a summer lunch. Will definitely be adding it to my recipe rotation.
Amalina Pretty
[email protected]Tried this last weekend, doubled the sauce because we love a saucy salad. It was easy to throw together and made good use of the abundance of garden-fresh parsley. The potatoes held up nicely after cooking and the pistachios were the perfect garnish.
Mark Herde
[email protected]Oh man, just made this. It's so finger-licking good! The potatoes give it a soft texture that soaks up the tangy lemon and herby sauce, while the pistachios add a nice bite and visual pop to the dish. A quick and refreshing summer salad that's both l
Amir Ali
[email protected]Just made this, what an amazing combination of flavours and textures. The sweetness of the potatoes and the tanginess of the lemon really shine through, and the pistachios add a lovely nutty crunch that brings everything together. Highly recommend tr