It's the end of confinement, but not yet the time of reopening for restaurants. Chef Yves Camdeborde, columnist for the program La Table des bons vivant , therefore continues to cook from home and offer you, on video, good recipes despite the particular context. This week, he gives you the keys to a perfectly successful mashed potato!
>> Find La Table des bons vivant in podcast and replay here
Yves Camdeborde mashed potatoes
For 4 people
Utensils:
1 knife
1 salad bowl
1 stainless steel pan
1 stainless steel Dutch oven
1 mash press
Ingredients:
1 kg of potatoes
40 cl milk
200 gr of butter
Fine salt
Production :
Cut the butter into small cubes and put them in the freezer.
Wash the potatoes and cook them without peeling them in lightly salted water.
Put the milk to heat in a saucepan.
When the potatoes are cooked (the tip of a knife penetrates them easily), drain the potatoes, peel them and pass them through a mash press.
Once all the potatoes have passed through a mash press, gradually pour in the milk.
Check the seasoning and add the frozen butter cubes, mix vigorously and serve.