Here is the short indispensable recipe for the oldest comfort food in France.
For 6 pals:
1. Rinse the potatoes, don’t peel them. Cook them by starting off in cold water for 25 minutes, until they are tender. Remove the skin and then mash them up with a special potato-masher.
2. Boil the milk.
3. Place in a pan , turn on the heat and dry during 3 min on an average flame. Cut the butter in small pieces and slowly incorporate. Mix well until it is totally absorbed. Then pour the hot milk, mix again and incorporate the fresh cream. Warm up on an average flame for 2 min, stirring constantly. Add the grated nutmeg, salt and pepper.
4. Serve warm.
Purée à la crème fraîche
Petits plats entre copains aux Editions Tana, Julie Soucail, 12,95 €
Also discover the white asparagus with gribiche sauce.