Page 172 - COMING UNSTUCK by Sara tuck

paris mash OK, so who in their right

mind includes a recipe for
mashed potatoes? Trust me
the good stuff – it is so that you can justify
using the excessive amounts of
cream and butter required for
the ultimate mash!

Serves 6 These luscious spuds are a fabulous side with any roast meat.
They can be prepared in advance (I promise), as long as you
1kg (2 lb) Agria (floury) potatoes add another 2 tbsp cream and poke an extra tbsp of cold
80ml (2¾ oz) milk butter in the middle of the mash at the end. Then when you
150ml (5 oz) cream (heavy cream) microwave the potatoes later, the butter will melt into the
80g (3 oz) butter, softened middle and soften them up again – mwahaha.
sea salt & freshly ground pepper
2 tbsp finely chopped parsley Peel and halve potatoes and put them in a large pot of water.
Salt the water really well then bring to a boil, reduce the heat
to a gentle boil and cook 15-20 minutes until the potatoes are
easily pierced with the tip of a knife. Drain the potatoes and
return to the hot pot to dry out while you heat the milk and
cream in a small pot or in the microwave until simmering. If
you have it (and it’s worth buying I reckon), push your potatoes
through a potato ricer into a bowl. If not, mash them really
well! Add the hot cream mixture and ¾ of the butter and beat
until smooth. Season really well with sea salt and freshly ground
pepper then spoon into a serving dish and top with the rest of
the butter. Let the butter melt into the potato, sprinkle with
parsley and serve immediately.

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