• Potato mash is both satisfying and easy to make. (Chris Abbott)Source: Chris Abbott

Parisian chef Joël Robuchon created pommes purée in the early 1980s. In France, the puree is made with ratte potatoes, medium-starch fingerlings. Guillaume has dubbed it 'Paris Mash' because "when I first moved to Australia, my mum would send me copies of the tabloid magazine, 'Paris Match' so I would know what was going on in my home town," he says. "It morphed into a dish."






Skill level

Average: 3.9 (118 votes)


  • 600 g Desiree potatoes (about 4 large)
  • 200 ml milk
  • 200 g cold unsalted butter, diced
  • fine sea salt, to taste

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Wine pairing: Penfolds Kalimna Bin 28 Shiraz, Multi-Region


1. Place the unpeeled potatoes in a large saucepan and cover with cold water. Add a pinch of salt and bring to the boil, then reduce the heat to low and simmer for 25–30 minutes or until tender. To test the potatoes, pierce them with a sharp knife. If they are ready, the blade will come out clean with no residue. Drain well.

2. While still hot and using a tea towel to protect your hands, peel the potatoes. Pass the peeled potatoes through a mouli and then a drum sieve into a saucepan. Use a wooden spoon to stir the mash until all the moisture is removed -you want the potato to be dry to the touch.

3. Place the milk in a saucepan and bring to the boil over medium heat, then reduce the heat to a simmer. Place the mashed potato over low heat and stir in 50 g of the butter until combined. Add 50 ml of the hot milk and stir until combined. Repeat until all the butter and milk has been added and the mash is creamy and light. Season with salt to taste.


• If you don't have a mouli, you can use a fine sieve instead.


Enjoy a taste of France at home with Guillaume Brahimi on Plat du Tour, each night during each live stage of the Tour de France exclusive broadcast on SBS. For broadcast times, go to sbs.com.au/cyclingcentral