Purée de Pommes de Terre

Method

Wash, cut and put your potatoes (the white flour kind is the best) in salted water, bring to the boil. When cooked, drain the water well. Mash them, add salt and pepper, a piece of butter and a little boiling milk. Whip it well over the fire. The purée must be neither too thick nor too clear, and very light.

1 I mean, of course, the real artichoke, not the vegetable mysteriously named Jerusalem artichoke.

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