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Paris Mash

Course Side Dish
Servings 6


  • Pot
  • Small saucepan
  • Sharp knife
  • Colander
  • Potato ricer or masher
  • Wooden spoon for stirring


  • 6 large Queen Mary potatoes the same size approx 800g worth
  • 300 g Unsalted butter cold
  • 300 ml Milk hot
  • 3 pinches Fine salt
  • 1 tbsp Good quality Olive oil


  • Place whole potatoes with skin-on in a large saucepan and cover with cold water
  • Add a pinch of salt and the olive oil and bring to the boil
  • Once boiling, reduce the heat and simmer for 25-30 minutes. Test with a knife - if blade moves through easily, they are ready to be drained
  • Drain in colander and then return to the pot to dry off
  • Carefully peel the potatoes while they are still hot
  • Pass the peeled potatoes through a ricer or use a hand masher then put potato mash back into the saucepan
  • Stir the mash with a wooden spoon until all the moisture is removed - this can be done over a low heat
  • Pour milk into a smaller saucepan and bring to the boil - then reduce the heat to a simmer
  • Place the mashed potato over a low heat and add 50g of butter, stirring until combined
  • Add 50 ml of the hot milk and stir until combined. Repeat this process until all of the butter and milk has been added and the mash is creamy and fluffy
  • Use remainder of salt to season to taste