Restaurants›Grand Pacific›French Style Mash Potato Recipe

French Style Mash Potato Recipe

Name: Grand Pacifics French Style Mash Potato Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: French
Ingredients: 1.2 kg Yukon Gold or Russet potatoes, peeled and cut into 1–1.5 inch chunks; 1 tbs Salt (for boiling); 6 tbs Unsalted butter, cold and cut into pieces; 120 ml Whole milk, warmed; 60 ml Heavy cream, warmed; 150 g Brie cheese, rind removed and cut into small pieces; 3 tbsp Finely chopped fresh chives; 1 tsp Freshly ground black pepper; 0 to taste Salt (to taste)

Inspired by Grand Pacific

Time40m

Serves4

Brie, Chive

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Ingredients

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Potatoes & finishing

2 2/3 lb (1.2 kg) Yukon Gold or Russet potatoes, peeled and cut into 1–1.5 inch chunks1 tbs Salt (for boiling)6 tbs Unsalted butter, cold and cut into pieces1/2 cup (120 ml) Whole milk, warmed1/4 cup (60 ml) Heavy cream, warmed5.29 oz (150 g) Brie cheese, rind removed and cut into small pieces3 tbsp Finely chopped fresh chives1 tsp Freshly ground black pepper0 to taste Salt (to taste)

Method

Potatoes & finishing

Prepare and cook potatoes

Place the peeled and chunked potatoes into a large saucepan and add enough cold water to cover by about 1 inch. Add 1 tablespoon salt. Bring to a gentle boil over high heat, then reduce to a simmer and cook until potatoes are very tender when pierced with a fork, about 15–20 minutes depending on chunk size.

Warm dairy

While the potatoes cook, warm the milk and cream together in a small saucepan or in the microwave until just warm (not boiling). Keep warm — this helps the potatoes absorb liquid and yields a silkier mash.

Drain and dry

Drain the potatoes thoroughly in a colander. Return the drained potatoes to the hot saucepan and place the pan back on the stove over very low heat for 1–2 minutes, shaking the pan occasionally to evaporate excess moisture. This step dries the potatoes for a fluffier texture.

Rice or mash potatoes

For the smoothest French-style texture, press the potatoes through a ricer or food mill back into the hot saucepan. If you don't have one, use a sturdy masher and work quickly to avoid gluey results — mash until mostly smooth.

Incorporate butter

Add the cold butter pieces to the riced or mashed potatoes a few pieces at a time, folding them in with a spatula or wooden spoon until fully incorporated and the potatoes feel silky. Cold butter emulsified into hot potatoes gives a luxurious texture.

Add warm milk and cream

Slowly pour the warm milk and cream into the potatoes while gently folding until you reach a smooth, creamy consistency. You may not need all the liquid — stop when the texture is rich but still holds shape.

Add brie

Stir in the cut brie pieces until melted and evenly distributed. If some small pieces remain, the residual heat will melt them; if necessary, return the pot to very low heat and stir until the brie is fully incorporated. Taste for seasoning.

Season and finish

Add the chopped chives and freshly ground black pepper. Season with additional salt to taste, starting with 1/2 teaspoon and adjusting as needed. Fold gently to combine. Transfer to a warm serving bowl and top with a few small knobs of butter and a scatter of chives if desired.

Serve

Serve immediately while hot. The mash can be kept warm in a covered dish over very low heat for up to 30 minutes; if it firms, stir in a splash more warm milk or cream before serving.