It's no secret that the French have a flair for taking the simplest of fresh produce and turning it into a rich dish full of comfort and flavour.

I think this is what I love most about French food.

Well, maybe after butter.

Take Paris Mash for example.  The simplest of vegetables whipped up (literally)  and turned within minutes into this luscious, rich and silky smooth dish.  How could anyone not love French cooking?!

When picking potatoes for mashing, high-starch potatoes are the only way to go (usually those with a light texture).  As the cells of a high-starch  potato separate when cooked, they happily soak up milk, cream and butter and hold plenty of air when whipped.