Paris Mash isn’t your ordinary side dish — it’s a luscious, French-style mashed potato that transforms the humble spud into a restaurant-worthy experience. Rich with butter and softly whipped to a creamy finish, it practically melts on your tongue with each bite. This recipe takes inspiration from the legendary French chefs who perfected the art of pommes purée, bringing a touch of Parisian elegance to your dinner table.
Ideal for holidays, dinner parties, or any time you want to wow guests, Paris Mash pairs beautifully with everything from prime rib to roasted lamb or saucy mushroom steaks. With just a few ingredients and the right technique, you’ll create a side that’s as refined as it is comforting. Make this for your next gathering, and watch it steal the show — just don’t expect leftovers.
Full Recipe:
1 kg / 2 lb Dutch Cream, Desiree, Yukon Gold or Maris Piper potatoes
150 – 200 g / 5 – 7 oz cold unsalted butter, cut into small cubes
1/2 – 3/4 cup (125 – 185ml) milk, warmed
Salt to taste
Garnish: softened butter, finely chopped parsley
Directions:
Scrub the potatoes clean and place them whole in a large pot. Cover with cold water and bring to a boil. Reduce heat and simmer for 30–40 minutes until very soft. Alternatively, peel and cube potatoes to cook in 12–15 minutes.
Drain and return the pot to the stove. If boiled whole, carefully peel the hot potatoes using a knife (skin should slide off easily).
Pass potatoes through a potato ricer, food mill, or use a masher with round holes for a fine mash.
Optional: For ultra-smooth mash, push mashed potatoes through a drum sieve.
Turn the heat to low and stir mashed potatoes for 1 minute to evaporate excess moisture.
Gradually stir in cold butter cubes and warm milk, alternating until fully incorporated and mash reaches a soft, almost pourable consistency.
Season with salt to taste.
Serve in a bowl with swirls on the surface, topped with a dollop of softened butter and sprinkle of parsley.
Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes
Kcal: 282 kcal | Servings: 6–8 servings
The Decadent World of Paris Mash: The King of Creamy Mashed Potatoes
When it comes to luxurious side dishes, few recipes rival the indulgence of Paris Mash. Known for its ultra-creamy, almost pourable texture and intensely buttery flavor, Paris Mash is not just mashed potatoes — it’s a culinary experience. Often served in top-tier French restaurants and steakhouses, this dish is a show-stopping accompaniment to rich, slow-roasted meats or perfectly seared steaks.
Paris Mash is a French-style potato purée that elevates simple ingredients to gourmet heights. It’s rich, elegant, and surprisingly easy to prepare at home with the right techniques. In this article, we’ll delve into the origins of this dish, explore what makes it so special, highlight key techniques that distinguish it from traditional mashed potatoes, and offer expert tips on how to make and serve it for maximum impact.
Origins and Culinary Fame
Paris Mash, also known as pommes purée, is a dish with roots in classic French cuisine. The original version was made famous by the legendary French chef Joël Robuchon, whose signature potato purée became a hallmark of his restaurants worldwide. Robuchon’s take on mashed potatoes was anything but ordinary — his recipe famously includes nearly equal parts butter to potato, creating a dish that’s more indulgent than anything you’ll find in your average home kitchen.
In Australia, Paris Mash gained widespread popularity thanks to chef Guillaume Brahimi, a protégé of Robuchon. Brahimi introduced his own variation of the dish in his restaurants, coining the name “Paris Mash” and turning it into a culinary staple among food lovers and gourmet chefs across the country. His version, slightly more restrained yet still decadently rich, has become a go-to for anyone wanting to recreate restaurant-level sides at home.
Why Paris Mash Stands Apart
Paris Mash is not your everyday mashed potato. It’s in a league of its own because of its unique texture, flavor, and preparation. Unlike typical mash, which is often rustic, chunky, and hearty, Paris Mash is silky smooth, ethereal, and refined.
The defining characteristics include:
Luxurious Texture: Paris Mash is so smooth that it often looks like a thick cream. Its consistency borders on being pourable, and it should glide off a spoon like soft velvet.
Rich Flavor: Thanks to the generous use of butter (and sometimes cream), the flavor of Paris Mash is decadent and intensely savory. It’s designed to complement — not compete with — equally rich main dishes.
Creamy, Not Gluey: The key is to avoid activating the starches in the potato too much, which can result in gluey or gummy textures. Achieving the perfect creaminess requires finesse and technique.
The Role of Technique in Mastering Paris Mash
Crafting Paris Mash isn’t about complex ingredients; it’s about using the right methods to get the best out of the few components involved. Several techniques set this dish apart from regular mashed potatoes.
Cooking Potatoes Whole
One of the first differences is that chefs often recommend boiling the potatoes whole, skin-on. This prevents the potatoes from absorbing too much water during cooking, which could dilute the flavor. Peeling the potatoes while hot can be a challenge, but it preserves a more concentrated, pure potato taste.
Using a Potato Ricer or Food Mill
To achieve the desired smooth texture, a potato ricer or food mill is highly recommended. These tools break down the potatoes evenly without overworking them, which is key to avoiding that dreaded gluey consistency. If you don’t have these, a masher with round holes can yield a surprisingly close result.
Incorporating Cold Butter Gradually
Instead of melted or soft butter, cold butter cubes are slowly stirred into the mashed potatoes. This method ensures even distribution of fat and milk solids, leading to a smoother, more cohesive mash with an intensified buttery flavor.
Double Sieving (Optional for Perfectionists)
In professional kitchens, it’s not uncommon to see the mashed potatoes passed through a drum sieve after the initial mash. This double sieving creates an unbelievably smooth final product — though it requires time, patience, and a fair amount of upper body strength. For most home cooks, this step is optional but can be rewarding if you’re seeking perfection.
Warming the Mash and Final Adjustments
Once the butter has been incorporated, warm milk is added to adjust the mash’s consistency to that soft, slightly loose texture that defines Paris Mash. The final product should look like a cross between mashed potatoes and silky potato purée.
What to Serve with Paris Mash
Paris Mash is not your everyday weeknight side. Because of its richness and visual appeal, it’s best saved for special occasions or when you really want to impress your guests. Here are some pairing suggestions:
Roasted Meats: Think standing rib roast (prime rib), roast pork with crispy crackling, or roast turkey. The richness of Paris Mash makes it a perfect counterpoint to savory, meaty mains.
Steakhouse Fare: Paris Mash and a perfectly cooked steak are a match made in heaven, especially when topped with a creamy peppercorn sauce or mushroom gravy.
French Classics: Serve it alongside Chicken in White Wine Sauce, Duck à l’Orange, or Coq au Vin for a full-on French bistro experience.
Vegetarian Gourmet: Don’t overlook its place in an elegant vegetarian menu. Pair with sautéed mushrooms in a red wine reduction or a lentil bourguignon for a hearty, meat-free option.
Tips for Making Ahead and Reheating
One of the great things about Paris Mash is that it can be made ahead and gently reheated without losing its luxurious texture.
Storing: Place a piece of baking paper directly on the surface of the mash before storing. This prevents a skin from forming and helps retain moisture.
Reheating: The microwave works surprisingly well for this dish. You can also reheat it over medium-low heat on the stovetop, adding a splash of warm milk to bring it back to the desired consistency.
How to Present Paris Mash
Presentation matters — especially when you’re serving something this refined. A few easy touches can elevate your dish:
Use a large spoon to create artistic swirls in the mash before serving.
Add a small dollop of softened butter on top for that glossy, golden finish.
Sprinkle finely chopped fresh parsley for a pop of color and a touch of freshness.
Health and Nutritional Note
Let’s be honest: Paris Mash is not a light dish. With up to 200 grams of butter for every kilo of potato, it’s unapologetically rich. But it’s meant to be enjoyed in small portions — a few generous spoonfuls are often all you need to appreciate its full impact. With around 280 calories per serving, it’s a dish best reserved for indulgent moments.
Conclusion: A Side Dish Worthy of the Spotlight
Paris Mash isn’t just mashed potatoes — it’s the gold standard of potato side dishes. With its luxurious texture, intense buttery flavor, and roots in French haute cuisine, it turns any meal into a special occasion. Whether you’re hosting a holiday feast or elevating a romantic dinner at home, this dish brings elegance and indulgence to the table.
While it may take a bit more care and attention than your typical mash, the results are more than worth it. Once you taste that first silky spoonful, you’ll understand why chefs and home cooks alike consider Paris Mash to be the crown jewel of creamy sides.