Mashed Potatoes with Oil Recipe
Mashed Potatoes with Oil
Difficulty: Easy
Chef's Note

A recipe from Philippe Chavent of La Tour Rose in Lyon

- 1 kg (2 1/4 lb.) potatoes
- Milk, cream
- Coarse salt and a pinch of saffron
- 100 ml (6 tbsp) olive oil
  1. Peel the potatoes, place them in a saucepan, cover with milk, season with coarse salt and cook over medium heat; drain, reserving the milk. 
  2. Take a ladleful of the milk used for cooking; place it in a small saucepan, add 1 tbsp. cream and a pinch of saffron. Bring to a boil and leave to infuse. 
  3. Put the potatoes through a food mill. Blend in the hot saffron-infused milk and cream mixture to create a smooth purée.
  4. Whisk in the olive oil. Correct the seasoning. 

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