Paris Mash (potato purée) Recipe

Paris Mash is a recipe created by Joel Rubuchón. Originally it is said the ratio was 1:1, Now it is standard to do a 2:1 potato to butter ratio. Robuchon potatoes are cooked in lightly salted water with skins on and then drained. the potatoes are then peeled and passed through a food mill .. dried out over a low flame and then emulsified with butter and cream. And, then to achieve that velvety texture, the potatoes are passed several times through a fine drum sieve.

Serves 4-6

450g “boiling”potatoes (red potatoes, yukon gold, fingerling)
250g unsaltedbutter
1 1/2 cups/200ml cream
1/2 teaspoon/2ml sea salt
1/2 teaspoon/2ml white pepper

Place potatoes in a pot large enough to cover the potatoes by 1 inch/2.5 cm with water. Generously salt water. Bring to a boil, cover and reduce medium low to a simmer potatoes for 25-30 minutes or potatoes are easily pierced with a sharp knife. Once cooked drain potatoes and let cool for a few minutes. While potatoes are cooling add cream to a saucepan to heat on medium heat. Add the butter to the cream. Stir to combine. Peel while still warm making sure not to burn your hands. Push potatoes through a food mill or ricer. Place potatoes back into the pan on low heat. Stir until “dry” you will see a film of potato sticking to the bottom of the pan. Slowly add 1/4 of the cream/butter mixture to the potatoes stirring to combine. Add the next 1/4 stirring again. Repeat until the last 1/4 of the mixture is left. Add 1 tablespoon of the liquid at a time until you have a very creamy mixture making sure not to make it too runny. Season with salt and pepper to taste.

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