Mashed potatoes from Around My French Table: More Than 300 Recipes from My Home to Yours (page 355) by Dorie Greenspan

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Skate with capers, cornichons, and brown butter sauce; Monkfish and double carrots; Tuna confit with black olive tapenade and tomato salsa

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variations.

  • swiand on December 04, 2025

    I made the second, manly, version in this recipe. I prefer not to peel the potatoes and used a masher. This was a family pleaser.

  • Breadcrumbs on April 03, 2011

    p. 355 - I peeled and chopped 2 lbs of Yukon Gold potatoes and once they’d boiled until tender, I riced them over some butter I melted in the still hot pan. While potatoes boiled I warmed a mixture of milk and cream. I stirred this into the potato and butter mix until a smooth texture was achieved. Since DG mentions that the French refer to mashed potatoes as a puree I opted for a looser mash than I would normally make so in the end, my potatoes really did resemble a puree. I seasoned w some S&P along w a little roasted garlic puree that I’d stirred into the milk. Lots of cream, butter, potatoes - needless to say, these were truly scrumptious and not at all healthy! Go figure! If you want a treat, make these potatoes! We served these along w grilled lamb chops and Tuscan Kale w pine nuts and golden raisins. Photos here: http://chowhound.chow.com/topics/775863#6435384

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