POTATOES with LAUREL
A real gourmet dish for those who love mashed potatoes, the REAL!
The bay leaf gives a particular taste that goes very well with potatoes. The ones used for this recipe are Allians, perfect for mash. The choice of potatoes is essential and they must be at room temperature before cooking otherwise they may be hard! Small ridges made with a fork will allow the butter to drip more nicely.
Per person :
2 large potatoes, peeled, washed and cut into small pieces
2 or 3 bay leaves
1 little hot milk
Salt and pepper
1 tsp butter
7 (or more) small carrots, peeled
½ tsp fat
In a saucepan put the potatoes, bay leaves and carrots with plenty of water, season with salt and pepper, bring to the boil then lower the flame and cook until the water has completely evaporated. Remove the carrots and pass them quickly under cold water then place them in a pan, heat and once dry add the fat to brown them. During this time, mash the potatoes with the potato masher until you obtain a smooth, airy and homogeneous preparation. Add the milk and mix. Adjust salt and pepper. Reheat either in the saucepan or in a dish in the oven. Place the butter on the hot mash and serve surrounded by the carrots.
Nice kitchen to all, Régine