Visuel fond 2018

Potato and parsley mash


Base elements

Boiling potatoes 5 Kg
Full fat milk 1 l
Butter 160 g


Shallots 500 g
Butter 50 g
Garlic 1/2 a head
Flat leaved parsley 1 bunch
Olive oil  


Sea salt  
Table salt  


  • Peel and wash the potatoes, then cut them into pieces.
  • Put the potatoes into a cooking pot, cover with water, season and cook for 25/30 minutes. Check that the potatoes are cooked using the tip of a knife.
  • Peel and chop the shallots using a cutter.
  • Sweat the chopped shallots.
  • Peel the garlic and remove the shoot. Wash the parsley and cut off the stalks.
  • Mix the garlic and parsley with a little olive oil in the cutter. Add the garlic and parsley to the shallots and put aside.
  • Drain the potatoes. Put ¾ of the milk and butter into the cooking pot. Add the potatoes and mix using the Dynamic Master and the foodmill ricer.
  • Add the remaining milk, check the seasoning.
  • Add the parsley mix, mix well.