“ Whatever the age, this mash is unanimous! ”, Explains Sandrine Giacobetti , food stylist for years at ELLE magazine and author of the book La cuisine mère fille . “If I had to keep only one recipe for the family, it would probably be this one, for its versatile side, both light in texture and rich! If there are any left? It becomes a golden pan fried pancake, served with a salad. ”
“The little extra? This is one of the favorite recipes for children, served with a chiffonade of farmhouse ham , ” explains Sandrine Giacobetti .
Preparation: 20 minutes
Cooking: 50 minutes
For 6 to 8 people
Peel the potatoes and cut them into quarters lengthwise. In a saucepan, cover them with water without drowning them, and cook them for 20 minutes with the bay leaf .
Preheat the oven to 200 ° C. Butter a gratin dish. Salt the cooking water of the potatoes , then drain them. Put them in a bowl with the butter and olive oil , then mash them with a potato masher. Add the milk , cream and allspice , then mix well. Salt and pepper if necessary. If the puree is too thick, add milk .
Pour it into the dish and bake for 30 minutes: it should take on a beautiful golden crust and puffed on the top.