Mashed potatoes


°Potato 700g

°Whole milk 100ml

°Semi-salted butter 70 g

°Nutmeg 1 pinch



* Methods :

A natively built squash is so natural to make, so awesome… This formula is for the artwork, delivers the old fashioned way, no heavy cream or heavy cream, just good potatoes, a little milk, salty margarine, usually all around prepared and you're done. You will get an exceptionally creamy, delicate, rich and gourmet pound: the ideal squash to enjoy on Sundays with the family! From there, the mousseline puree is in-ter-said! Choose potatoes of equivalent size. Cook them in a large saucepan filled with boiling water.2Once cooked, channel them and thin them out (careful, it's hot!) Purée them with a vegetable plant (choose the best lattice).3Meanwhile, heat the milk in a small saucepan. Once hot, add it to the mash and mix everything with a pastry whisk. To conclude, add the diced margarine, while whisking. Finish by preparing with nutmeg, a few turns of ground pepper and fleur de sel. Serve right away.