Description Edit

Found on the menus of many simple bistros in France, its a perfect side to just about anything. Lucy Waverman developed this recipe after her visit to Dijon.

Posh French Mash

Posh French Mash

Ingredients Edit

Directions Edit

  1. Put potatoes and garlic into a large saucepan, add enouigh water to just cover and bring water to a boil; reduce heat to medium low and simmer, covered, 20 – 25 minutes until potatoes and garlic are very tender.
  2. Drain well, return to saucepan and put over low heat for a minute or so to dry out potatoes, shaking the saucepan so they don't stick.
  3. Combine milk and butter in a microwave-safe bowl and nuke on high for 1 – 2 minutes until milk is steaming and butter starts to melt; stir milk mixture, cheese and seasonings into potatoes.
  4. Squeeze potatoes through a ricer or mash roughly with a fork, then beat until smooth with an electric mixer, being careful not to overdo it or they will become glooey.
  5. Spoon into a warm serving dish, sprinkle with parsley and serve immediately.
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