Family Best Time >> Food

Mashed fingerling potatoes from Le Touquet flavored with saffron and fleur de sel


Ingredients:6 people
  • Rattes du Touquet
    1 kg 300
  • saffron filaments
    2 g
  • white onion
    1
  • celery stick
    1
  • liquid cream
    15 cl
  • butter
    200g
  • flower of salt
  • dill
    2 sprigs
  • Espelette pepper
    1 pinch


Preparation:
  • Preparation time:20 minutes
  • Cooking time:30 minutes


Peel the onion and cut it in half.

Trim the celery stalk and cut it into 4 sections.

Peel the potatoes, rinse them, put them in a saucepan with the onion and celery, the dill stalk without the leaves, the Espelette pepper and the saffron threads wrapped in cheesecloth.

Cover with cold water, bring to a boil and cook for 20 to 30 minutes.

At the end of this time, remove the aromatic garnish and the saffron, mash the fingerling potatoes with a potato masher or, failing that, with a fine-grid vegetable mill.

Add the butter in pieces, then the cream, mix gently.

Reheat over low heat in a bain-marie.

Garnish with sprigs of dill and sprinkle with fleur de sel, serve immediately.