Paris Mash (Rich, Creamy Mashed Potatoes)

Step 1: Scrub the potatoes clean.

Step 2: Place the potatoes in a large pot and cover with cold water. Bring to a boil, then reduce the heat and simmer for 30 to 40 minutes, until very soft. Cooking time depends on the size of the potatoes.

Step 3: Alternatively, peel the potatoes and cut them into 2.5 cm / 1-inch cubes. Cook for 12 to 15 minutes, until soft.

Step 4: Drain the potatoes and return the empty pot to the stove.

Step 5: Use tea towels to handle the hot potatoes. Peel them with a small knife; the skins should slide off easily.

Step 6: Mash the potatoes using one of these methods: press them through a potato ricer or a food mill or grinder fitted with its finest disc, or mash them in the pot with a potato masher. A masher with round holes gives a similar result to a ricer.

Step 7: For very smooth mashed potatoes, pass them through a drum sieve after mashing. This extra step is optional.

Step 8: Turn the stove to low and stir the mashed potatoes for 1 minute to evaporate excess water.

Step 9: Add a few cubes of butter and a small splash of milk. Stir until the butter melts and is incorporated.

Step 10: Repeat until all the butter is used, adding milk toward the end to adjust the consistency. The mash should be soft and creamy, almost pourable.

Step 11: Season to taste with salt.

Step 12: Spoon the mash into a serving bowl and use the back of a spoon to create swirls on the surface. Top with a small dollop of butter and a tiny sprinkle of parsley. Serve immediately.