To perfect a Paris mash, you need soft waxy potatoes, quality cream, loads of butter and surprisingly high amount of salt and ground white pepper.
- 1kg Nadine potatoes, peeled
- 150ml cream
- 150ml milk
- 100g unsalted butter, room temperature
- salt and ground white pepper
1 Cut the potatoes into 5cm pieces and arrange in a steamer basket. Set over a medium heat and cook for 35 minutes, until tender.
2 Drain the water from the saucepan and add in the cooked potatoes. Pour the milk and cream into a small saucepan and bring to the boil. Pour in with the potatoes, add the butter, and set over a low heat. Beat the potatoes with a whisk until smooth, then season with salt and ground white pepper.