This is a great classic of the French bistro gastronomy, childhood memories for most people, the quality of the ingredients and the perfect touch of the Chef will emphasize the mashed potatoes.
Une recette du Chef David Seguin,
ambassadeur Pamplie et Chef du restaurant L’Adress à Bessines (79)
– 1,5 kg of potatoes Amandine type
– 37.5 cl of Pamplie semi-skimmed milk
– 375 g of Pamplie unsalted butter cut in cubes
– 10.5 g of coarse grey salt
– fleur de sel and pepper
Servings : 6
Wash the potatoes carefully.
Put the potatoes in a pan and add water to cover the potatoes.
Add coarse grey salt and cook 25 minutes. When cooked, check that the potatoes are well cooked.
Peel the potatoes with a knife.
Use a food mill to puree the potatoes.
Put the puree in a pan over low heat, add the hot milk little by little with a wooden spatula.
Add the cold butter in cubes.
Season with fleur de sel and pepper at your convenience.
Serve as soon as it is ready and savour immediately.