I used to work with a couple of girls who (like me), used to enjoy perusing through online recipe sites and picking out meals to make at home. One conversation led to the question – “Have you ever tried Paris Mash?” Answer to that was no. They enthused about its qualities as a gloriously, smooth mash that arguably excels the home-made rustic style mash most of us make for bubble & squeak and such like.
I parked the idea of Paris Mash for a while and it has only been recently that I have resurrected the thought of it again following my husband’s request for something “potatoey yet different”. Googling the recipe, I saw that it is a signature dish at Bistro Guillaume in Australia, with a legion of fans and is often described as 'creamy and dreamy'. Time to find out......
Trying to add a bit of ‘joie du vivre’ (keeping the Parisian theme going there!) into my version of the recipe, I thought about using some ingredients that I love albeit that I use sparingly. So, to add a little colour and spice, I added some saffron threads to the hot milk element and some earthy Truffle Hunter delights I have in my pantry to finish the dish with, namely chopped black truffle carpaccio and a drizzle of Truffle Hunter truffle oil.
In my husband’s eyes I completed the “potatoey yet different” challenge with aplomb, combined with the plaudit of “you have to do this again” echoing in my ears. Who I am to argue?
Here’s the recipe if you want to try a little Paris Mash yourself and feel free to add whatever you like make it your own.
|Boiling the potatoes|
|Saffron infused hot milk|
|Potatoes once mashed|
|Paris Mash served with Grilled Asparagus Spears|
Serves 4 as a side dish
4 large potatoes (almost jacket potato size)
200ml Hot Milk
Pinch of Saffron threads
1 large slice of Black Truffle Carpaccio (diced)
Drizzle of Truffle Oil (I used Truffle Hunter)
· * Peel and cut potatoes into cubes/wedges.
· * Boil in salted water until soft, drain and place back into the pan.
· * In the meantime, place the saffron threads into the milk.
· * Either boil or microwave the milk until it is warmed through.
· * Give the milk a stir so that the saffron can infuse into it – allow it to infuse for as long
· * Pour the milk into the pan with the potatoes in it.
· * Give it a stir with a wooden spoon to combine.
· * Using an electric blender stick, blitz the potato mixture until it is smooth and all lumps
have been removed.
have been removed.
· * Add in the diced Carpaccio slice and drizzle the truffle oil on top of the mash.
· * Serve as desired.