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.

14 isn't too bad a number. To make it all as easy as possible so that you can be a gracious hostess rather than running around all the time, make the boeuf bourguignon as early as possible and freeze it, or at least make it a day or two early and keep it in the fridge. It will taste even better thoroughly reheated. Don't wear yourself to a frazzle doing fancy veg. If you really want to do something fancy do something you can prepare well in advance and just put in the oven on the day, but a good boeuf bourguignon will be full of flavour and really doesn't need much with it. I suggested chantenay carrots - you could do dwarf beans as well if you want two veg. Good food, and celebratory food, doesn't have to be elaborate, it just needs to be good quality and well cooked.

Cheesy mash and broccoli. Yum.

@DilemmaDelilah good point about leeks and onions.
dh has waded in with his opinion 🙄 and is with you (and the other) “too wet” posters re cauliflower cheese. My fancy leeks are sweated and then with lots of cream and cheese too. More wetness.
Its all too wet, like I’m cooking as if none of my guests have any teeth.

I am going to stand with braised red cabbage because I love it beyond all other vegetable.

Roasted garlic mash, with sautéed leeks on top (or stirred through). Just cook the leeks very gently in butter and a little water on the hob until they are sweet and soft.

GET AWAY WITH YOU AND YOUR RICE SUGGESTIONS

None - I use this recipe and these dumplings are divine...

www.bbc.co.uk/food/recipes/boeuf_bourguignon_with_17690

Mash, but not creamy mash, make it lumpy and use floury potatoes. Put it in in a large dish, grate a little bit of cheese over it, and finish it in the oven for 10 minutes so it is crispy on the top.

In Beaune where it was ‘invented’, they serve it with boiled potatoes. You don’t need any vegetables, it already has the vegetables in the dish (mushrooms,,onions , carrots.) any other sauces will just fight it.
If you are desperate for extra veg ( not really a French preoccupation) you could always serve a salad with a cheese course.

Good call @MrsClatterbuck

I don't know what it's called, but I'd mash the potatoes, mix them with a couple of eggs and some cream, plus seasoning (maybe just one egg, depends how much you have) and then pipe them in swirls on a baking sheet and bake until golden and crispy on the outside. Bit of a faff, but if I had the time, I'd do it.

Mash. It's easy, comforting and the best thing for the sauce. Dolph Nose is lovely but we tend to have it with a steak or lamb chops etc not a stew/casserole type thing. I’d to roasted carrots.

I bloody love dauphinois potatoes! So that would always be my choice.

Aren't you suppose to have duchess potatoes though? I think that's what my grandmother would have served.

I recently discovered that mini yorkshires go very well with beef stew.

Duchess Potatoes?

Mash

I would do two root veg mashes, creamy potato and carrot & swede.

a pp suggested duchesse potatoes and they do look lovely but I’m worried about the faff of them.

I had a beef bourguignon with stilton mash the other day which was utterly delicious.

But I love basically all forms of potato.

I’d do boulangère potatoes, which are lighter than dauphinoise because they’re cooked in stock not a creamy sauce, and I love the crispy bits on the top. Also, you can just chuck them in the oven, and leftovers reheated give a new layer of crispy bits!!

www.jamieoliver.com/recipes/potato-recipes/boulangere-potatoes/

They really aren't that bad.
Also you can prep them and then freeze them.
Which cuts down on work on the day.

Duchess potatoes. I used to love that.

They freeze beautifully. Make them in advance. Freeze and then, on the day, defrost for a few hours on a baking tray and stick in the oven to warm through.

Mash. But if the dauphinois is easier to prepare for large numbers then I’d go for that.

I always serve mine with jacket potatoes.

So a bit of crunch and nice fluffy insides. I do this because they won't overdo in the oven so you can leave it all just warming in the oven and have drinks/nibbles and serve whenever. I hate being time pressured when there's a big group!

I use the ainsley BB recipe

French fries