(In English below)
J’avais déjà partagé ma recette de purée il y à quelques mois, mais c’était lorsque j’avais changé le blog de plateforme et certains d’entre vous n’avaient pas pu la lire. Je me permet donc de la rediffuser aujourd’hui.
- Choisissez de bonnes patates à purée
- Faites les bouillir avec un bouquet de thym frais, 2 feuilles de laurier et deux branches de romarin
- Ecrasez les patates en utilisant deux verres de l’eau de cuisson
- Ajoutez du beurre fermier, de la crème fraiche, de la noix de muscade fraichement râpée, 2 jaunes d’oeufs, salez, poivrez et servez bien chaud. La purée refroidit très vite. N’hésitez pas à la passer au four à micro ondes juste avant le service.
PS. N’hésitez pas à ajouter ciboulette, Comté ou encore ail rôti selon votre goût…
I had already shared my recipe for home made mashed potatoes a few months back, but it was when I had moved the blog to a different platform and some of you had missed it. Please allow me to share it again today…
- Use all purpose potatoes or a variety that is best known to make this kind of dish
- Boil them with a bunch of fresh thyme, 2 bay leaves (the French or Louisiana variety) and two branches of rosemary
- Mash the potatoes using two glasses of the water you boiled them in
- Add butter, heavy cream, freshly grated nutmeg, 2 egg yolks (they are the secret to a super creamy result), salt and pepper to taste. Mashed potatoes have to be served HOT! They cool down very quickly though. So do not hesitate to nuke them in the microwave just before service.
PS. You can also add chives (great for color and taste), Comté cheese or roasted garlic depending on your taste and mood :0)
MY FRENCH HEAVEN 
Oh my goodness. Yum.
Yup they look just as good this time!
Wow – that looks delicious – i’m definitely going to try adding egg yolks now. Mustard seems so 2012!
Never heard of mustard in mashed potatoes. I might have to try it 🙂
Whoa! Eggs in mashed potatoes? Huh. I would have never imagined!
You should try it. It makes them very creamy and adds a beautiful yellow glow…
I bet it makes ’em creamy! Wow! Ours usually have a yellow glow from butter. My husband is actually the mash potato maker in our house! I am hooked on the Crispy Roasted ones. Oooo!
😉
Fantastic, Stephane! I’ll bet that these were full of flavour 🙂
It’s the kind of food I can eat without anything else on the side. Pure goodness 😉
Oh yes. A bowl of this and a spoon is right up there with the Angels!
Never heard of egg yolks in mashed potatoes before. Wow. And yum. 😉
Try it and let me know how you liked it Cynthia 🙂
Delicious! That really does look VERY comforting indeed 😀
It always works when I feel down 🙂
Your photos are just something else… I can be lookIng and looking and looking…
Thanks! Your comment really motivates me to take more and share more 🙂
This looks so good!! I never would have thought of putting egg yolks in the purée. Excellent!! Can’t wait to try this recipe 🙂
Let me know how it goes when you make it Jennifer. I think great mashed potatoes are the best way to a man’s heart. Add a big juicy steak and we are happy! 🙂
I’ll let you know, for sure 🙂
I never have thought to add egg yolks to mashed potatoes — that’s been my missing ingredient! Photos are really great and the recipe looks great too!
Try it with the egg Becky. You’ll see how smooth and creamy they get… 😉
Definitely delicious comfort food!
The best! 😉
C’est mon prochain essai ! J’adore ta suggestion d’incorporer les fines herbes lors de la cuisson des pommes de terre. Merci !
Ca fait toute la différence. Parfois je met même un bouillon cube de poule…
Je fais de même pour alléger la recette en remplaçant le lait ou la crème. 🙂 Que c’est bon manger!
C’est tellement vrai! 😉
You had me at potatoes….
Hi Hi!
Me too!! It’s so cold here that mashed potatoes are absolutely the way forward!!
I love food soooo much 😉
I’m so hungry 😦
🙂
Brilliant photography!
Have to try this some time…
une petite question en plus, comment on reconnait de bonnes pomme de terre a purée ?
Delicious. This would make awesome croquettes the next day, too.
Un de mes plats préférés! 🙂
juste une question : avec quoi écrasez-vous vos pommes de terre : fourchette ou presse-purée ?
Jusqu’à présent à la fourchette, mais j’ai acheté un presse-purée récemment et c’est le bonheur!
Thyme, rosemary, nutmeg with cream and potatoes…all sounds like heaven:) And yes, the roasted garlic is definitely going in there:)
I love roasted garlic with just about anything 😉
an excellent article on this. My husband prefers waxier potatoes (Red, gold) and I prefer the drier ones (Russett) so we alternate. I very much enjoy this blog and thank you for introducing it to me by visiting mine. I can improve my high school french and enjoy what I read 🙂
That’s great! Welcome to my French heaven!
This version of mash I simply HAVE to try! Looks yummy. 🙂
The egg is the secret 😉
Délicieux! 🙂
🙂
This is my favorite food of all time!!!!!!!!!!! Thanks for sharing this delight.
Now that I know, I will make sure I cook some for you when you come visit 🙂
Tried and true! I love adding roasted garlic!
😉
My favorite is with chives. You get the taste AND the color…