Recipe French Mashed Potatoes

This French Style Mashed Potato is the mashed potato you get served in posh restaurants and high end steakhouses. It is ridiculously buttery and is so smooth, with a soft and pillowy texture.

I am not going to try and pretend this is a healthy side dish, this mashed potato is loaded up with butter and is super rich and delicious.

Here in Australia this is known as Paris Mash and is the signature dish of Guillaume Brahimi. When he first moved to Australia his Mother would send him copies of a magazine called 'Paris Match' so when he made french style mashed potatoes for his new restaurant menu, the name seemed apt.

French Pomme Aligot: Is It Cheese, Mashed Potatoes, Or Both?

And I like to call it french style mashed potato, just so everyone is clear that this isn't your every day dish. This is mashed potato that took a holiday in butter land!

If you are worrying about the calories at the moment then please don't read much further, you will either hate me because you'll want to eat this and can't or you'll be so shocked that you'll need a glass of wine and a plate of cheese and crackers just to calm down.

BUT!!!! I promise you don't need a large amount of this mash, it is really rich, so a little goes a long way. And I don't know about you but I would rather have a few tablespoons of THE BEST MASHED POTATO IN THE WORLD than a whole bowl of gluey stodgy average mashed potatoes.

Crispy And Creamy Long Mashed Potato Fries

I make my pomme puree, slightly differently. It is a method I learnt from a French neighbour when I owned a house near Dijon.

Cook the potatoes low and slow in milk and a little bit of butter - this stops the potatoes taking on too much water and gives you a wonderful potato flavored milk to mix your mash with. (EXTRA FLAVOR)

Season the milk generously with salt and white pepper - whilst the potatoes are cooking if you salt the milk the salt will move into the potatoes giving you perfectly seasoned mashed potato.

Ultimate French Mashed Potatoes (joël Robuchon)

Use a potato ricer to turn the cooked potatoes into mash - a potato ricer creates a really smooth mashed potato. You can buy them cheaply on Amazon or in Ikea.

Don't a food processor or handheld mixer - This will change the texture of the starch in the potatoes and you end up with something gluey.

Use cold butter at the end - this distributes the flavor of the butter through the mashed potatoes and stops them tasting oily.

Creamy Mashed Potatoes For One

Add a little of the cooking milk - this thins the mash and gives you the true french texture. If you like a stiffer mash then use less milk.

No, sorry but that is just not going to work here. The point of this mash is it is soft and buttery and so rich that you only need a small amount. Using a low fat spread or margarine just ruins the flavor and texture.

And whilst we are talking about butter, use good butter. The flavor of the butter is going to be obvious in the final dish. Use a butter that tastes good and hasn't been left opened in the fridge for weeks. (Tell me I am not the only one who will find a little dish of butter pushed behind the pots of jam!)

Mashed Potato Recipe

This French Style Mashed Potato is the mashed potato you get served in posh restaurants and high end steakhouses. It is ridiculously buttery and is so smooth, with a soft and pillowy texture. I am not going to try and pretend this is a healthy side dish, this mashed potato is loaded up with butter and is super rich and delicious. It is definitely a side dish for special occasions, or those decadent date nights.

Calories: 374 kcal | Carbohydrates: 14 g | Protein: 3 g | Fat: 34 g | Saturated Fat: 21 g | Cholesterol: 91 mg | Sodium: 607 mg | Potassium: 488 mg | Fiber: 2 g | Vitamin A: 1070 IU | Vitamin C: 13 mg | Calcium: 53 mg | Iron: 3.7 mg

If you lovefood why not subscribe to my newsletter, I will drop you an email every now and then, just to say hi and send you a couple of recipes I think you might love, like these French Style Mashed Potato (Paris Mash or Pomme Puree).These decadent French mashed potatoes are made with boiled potatoes, milk, cream, butter, and (optionally) garlic. This recipe is based on Julia Child's purée de pommes de terre à l'

Rachael's French Onion Mashed Potatoes

After making gratin Dauphinois (scalloped potatoes) and then brainstorming lots of different recipe ideas, I decided to share more mashed potato ideas with you guys!

In the past, I've shared these creamy goat cheese mashed potatoes (and Instant Pot goat cheese mashed potatoes). More recently, I showed you how to make fluffy mashed potatoes.

So if it seems like I'm taking the easy way out with this recipe, I am, but I'm just following her recommendations.

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If you’re looking for other classic French recipes, I also recommend checking out these recipes:fish meunière (fish in butter sauce), ratatouille, French onion soup, French crème brûlée

Two whole heads of garlic will seem like a horrifying amount if you have not made this type of recipe before. But if less is used, you will regret it, for the long cooking of the garlic removes all of its harsh strength, leaving just a pleasant flavor.Julia Child, Mastering the Art of French Cooking, Vol I, p. 520.

You could also finely mince the garlic by hand, but it would be a little messy (because of the cream). If you're shopping for a food processor, I love my KitchenAid 5-cup food processor.

Ohmydish.com/uploads/2023/aligot French Mashed Pot

At this point, you can store the garlic and cream in the fridge (if you're making this ahead of time) or set it aside while you work on the mashed potatoes.

If you made the potatoes and garlic purée ahead of time, store them separately. Mix the garlic into the potatoes just before serving.

Why? The garlic will mellow as it sits with the potatoes, and since you worked so hard on the garlic, you want to be able to taste it.

Mashed Potato Fries

Serve these potatoes warm along with a dollop of butter or this caramelized onion gravy, along with honey balsamic brussels sprouts and roasted delicata squash.

These decadent French mashed potatoes are made with boiled potatoes, milk, cream, butter, and (optionally) garlic. This recipe is based on Julia Child's purée de pommes de terre à l'ail.

Cook time assumes you're multitasking and are preparing the potatoes while the garlic cooks on low heat.  If you prepare the garlic fully and then the potatoes, cook time will be longer.

Vegan Mashed Potatoes

Calories: 316 kcal (16%) | Carbohydrates: 36 g (12%) | Protein: 5 g (10%) | Fat: 18 g (28%) | Saturated Fat: 11 g (69%) | Cholesterol: 55 mg (18%) | Sodium: 304 mg (13%) | Potassium: 830 mg (24%) | Fiber: 2 g (8%) | Sugar: 2 g (2%) | Vitamin A: 620 IU (12%) | Vitamin C: 11 mg (13%) | Calcium: 65 mg (7%) | Iron: 2 mg (11%)

Sarah is the primary creator at Champagne Tastes. She's a photographer, food writer and traveler, and is certified in Backcountry Kitchen and Backcountry Navigation from the Colorado Outward Bound School and Identifying Wild Plants from Backpacker.This is an ultra-creamy mashed potato as served at top tier restaurants and good steakhouses. It’s called Paris Mash, and it’s got a soft, almost pourable texture, it’s creamy yet fluffy, and it’s unapologetically rich.

Paris Mash was made famous in Australia by Guillaume Brahimi, one of our country’s top French chefs. His Paris Mash is 25% butter, and it’s so rich, I could only get through a few spoonfuls… And that’s saying something for this Potato Monster!!

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Just as Prime Rib is the king of all roasts, and Carnitasrule all tacos, Paris Mash is the mother of all mashed potatoes!

(“pureed potatoes”) becoming his signature dish at his many restaurants. It’s since spread far and wide, and you’ll find it on the menu of upmarket steakhouses and French restaurants around the world. Chef Guillaume Brahimi, one of Robuchon’s protégés, popularised the dish here in Australia, fittingly coining it Paris Mash!

Paris Mash is not like your typical mashed potato you make at home. It’s smooth, soft and creamy with a consistency almost like softly whipped cream rather than thick and pasty like regular mashed potato which holds its shape when you spoon it onto plates.

Aligot (mashed Potatoes With Cheese) Recipe

Certainly not your usual mash. Save this one for special occasions to serve alongside grand centrepieceslike Prime Rib and slow Roasted Pork with impossibly crispy crackling, a juicy Roast Turkey or thick steakhouse-style steaks smothered with Creamy Peppercorn Sauce!!

Recipe video above.This is mashed potato as served at top tier restaurants. It's soft and almost pourable, intensely buttery and has a more pure potato flavour. Restaurants double pass the potato through a mill then a fine sieve so it's 100% lump free. For this home version, I simply pass the potato through a ricer OR mash it. Nobody notices