What manner of potato would you team with beef bourguignon?

[FloorCushion]

For a big extended family special meal?

Can’t decide between mashed, roast or dauphinois.
Don’t tell me to make all three.

Going to serve with braised red cabbage and one other thing, can’t decide on that either. Cauliflower cheese, fancy leeks? Dunno.

Wavering now between vulgar mash and roasted little potatoes.

I KNEW mumsnet would make me do more than one. This bloody site.

Dauphinois

To answer the question? Roast potatoes for preference.
A question though, why the cheese with the cauliflower?
I would not want it to compete with the Beef Bourguignon

I would do pomme dechusse
Most of the prep is done before hand, they look super pretty and are a pleasant mix of mash interior and slightly crunchy exterior.

@XAQ is that a potato turned into a flower on filo pastry?
<peers>

Red cabbage is good, and Cauliflower. I would not want too many flavours.

Horseradish mash or garlic roast

I would do hasselbacks.

mash with stew is like baby food in my view. I hate the kind of orange colour the potatoes go.

I use a tried and true very old Delia Smith recipe.

I've adjusted the method so there's less faffing around. I also add beef stock.

Oh, and in our house, fresh crusty bread and butter is used to deal with the leftovers the next day.

All will be delicious op but I would probably opt for roast, so there's a bit of 'solid' on the plate!

Although I do love hasslebacks so could be persuaded to go that route.

Floor cushion. No, it's a dauphinoise potato served in a filo pastry nest

Of those three I would choose mash. But I would do boiled new potatoes or baked potatoes to make things easy. I did boeuf bourguinon for 30 people for our (very small) wedding and I just did baked potatoes. I also did platters of cold cooked meat, salads and and crusty bread and butter, so people had a choice of potatoes or bread with their boeuf bourguinon. How many people are you catering for?

@DialsMavis @FlowerArranger

I don't want to de-rail so first I will vote mash.

Now-please can some elaborate on the fancy leeks. I am currently obsessed with leeks and I really can't start a thread to ask...

@DilemmaDelilah 14

Boiled, not mashed. Guests can mash them into the gravy with forks.

If mashed, then mash with roasted garlic.

I usually roast leeks and/or fennel in a lowish oven for 45 minutes to an hour. Just add salt, pepper and a drizzle of olive oil. Sometimes add Brussels sprouts or carrots. Delicious.

But don't make the mash mushy. It has to be fairly dry. Maybe just a dash of cream and a good deal of butter. Plus black pepper.

When potatoes are drained, put them back over heat until you smell burning potato smell as you dry off the last of the boiling liquid, then add the roasted garlic, dash of cream, and butter. Mash over low heat.

Also... Not cauliflower cheese. Too strong a flavour, too rich and too wet. Also not leeks as boeuf bourguinon should contain small whole onions, so too 'samey'. I would do little chantenay carrots, very simply with a knob of butter. I don't think any other veg is necessary, but if so something simple rather than roasted or sauced!

Why not make life easier for yourself and do crusty bread?

I slways have rice with beef bourgeoisie although i live with a vegetarian now so haven't had for years 😭

We usually have rice with BB! but if I had to choose a type of potato I would probably plump for mashed!

Rice and green beans

Colcannon...flipping lovely with BB.

Got to be mashed.