Parmentier is a potato cream that is used in the kitchen as a cream to accompany main dishes or as a base for other recipes. In addition, it is perfect for garnishing different dishes, such as savory cakes. Beyond its versatility, the most popular way to use parmentier is in hashish parmentier, also known as shepherd’s pie, a dish made with beef and with this potato parmentier recipe that we present to you.
Ingredients to make Potato Parmentier:
- 500 grams of potatoes
- 15 grams of butter
- 75 milliliters of hot milk
- 1 pinch of salt
- 1 pinch of freshly ground black pepper
How to make Potato Parmentier:
- Wash the potatoes, and put them unpeeled in a pot. Cover with water and cook for about 30 minutes or until tender without falling apart.
- Drain the water and let them cool a bit. Peel the potatoes being careful not to burn yourself. Put the potatoes in a large bowl and flatten with a fork, a press or pass them through a potato masher, whichever is more comfortable for you.
- Chop the butter, add it to the potato and mix well.
- Add the hot milk little by little, do not add it all, go mixing and look for the texture that you like the most. If you want to use the parmentier as a puree, you’ll need to thicken it up a bit. On the other hand, if you want to use it as a cream, leave it a little more liquid. Also add salt and pepper to taste.
- Trick: To get the texture of the photos we have used just 60 ml of milk.
- Serve the potato parmentier hot or cold, depending on how you want to use or enjoy it. You can also put it in a pastry bag and decorate your dishes with it or decorate savory cakes.
