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*I didn't want to fuss with peeling hot potatoes, so I peeled them before boiling. The recipe says boil them unpeeled and then peel while warm - suit yourself - I don't think I did any harm peeling them first.
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So, bring a large saucepan of water to a boil, add a good tablespoon of salt, and add your potatoes, whole, peeled or unpeeled, and cook until you can poke a skewer or sharp knife through them with no resistance at all.
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Remove potatoes when cooked, and peel if necessary.
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Now, the recipe says to pass them, in batches, through a mouli or a potato ricer before beating in the heated milk, cream and butter with a wooden spoon - but I don't have a mouli or a ricer, and, if you don't have them either, move on to the next step!
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Use a potato masher to smash the potatoes down roughly.
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Combine the milk and cream in a jug and heat for about 1 minute on HIGH in the microwave.
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Now, using a wooden spoon, gradually beat in the hot liquid and the sliced butter, in turns, until well combined.
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Next comes the 'tricky bit'. To get it really smooth without the benefit of fancy equipment, you need to use a stick mixer - but if you overdo it, the potato will go gluey, so you have to be careful!
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Using an electric stick mixer, just stab into the potatoes about 4-6 times, moving the mixer to different positions - no more than about 15-20 seconds in all.
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Taste, add salt and pepper as required.
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Then stir briefly again to make sure the mash is beautifully smooth.
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Serve immediately.
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The Paris Mash will keep in the refrigerator for a day or two and it re-heats very happily in the microwave.
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Perfect served with your favourite casserole.
