Pierre Augé, chef at Maison de Petit Pierre in Bézier (Hérault), delivers on Europe 1 in the Table des bons vivant his family recipe for mashed potatoes.
Ingredients:
3 beautiful potatoes
3 cloves of garlic
1 egg
A dash of olive oil
A bunch of dried thyme and bay leaves
Salt and pepper
Realization of the mash:
Bring a pot of water to a boil and immerse a bouquet of dried thyme and bay leaves in it.
Peel 3 beautiful potatoes.
Peel and finely chop fresh garlic, removing the germ at its core. Add it to the broth. Cut the potatoes into regular slices and then put them in the pan.
Make an aioli base:
Cut two cloves of peeled garlic, sliced. Put it in a mortar.
Break an egg and keep the yolk. Put it in the mortar. Take a slice of potato from the broth and mash it with the other ingredients in the mortar, adding drizzled olive oil. Whisk to get a rising mixture. Generously salt and pepper.
Take out the potatoes, mash them with a fork while still hot. Then whip the aioli with a little broth. Add the creamy sauce to the mashed potatoes, mix and serve immediately.