Sunday, 13 April 2014

Paris Mash

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

Paris Mash
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
         as possible.
·         *  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.
·         *  Add in the diced Carpaccio slice and drizzle the truffle oil on top of the mash.
·         *  Serve as desired.

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