Do you love watching her on Top Chef? France’s favorite chef invites you to discover what she herself calls “a family dish, a dish from childhood”. So, let’s get our aprons on and make Hélène Darroze’s easy recipe for mashed potatoes and Toulouse sausage.
Chef Hélène Darroze’s Toulouse sausage purée recipe
Ingredients for 4 people
– 500 g Toulouse sausage
– 1 kg potatoes
– 15 cl milk
– 15 cl single cream
– 400 g very cold butter
– 40 g wholegrain mustard
– approx. 5 ml meat stock (optional)
– 2 spring onions
– 2 garlic cloves (if desired)
– 2 bay leaves (optional)
– 1 sprig fresh tarragon (optional)
– nutmeg (optional)
– salt and pepper
Recipe steps
Step 1. Start by placing your potatoes with their skins in a large pot of simmering water. Add a generous pinch of salt, two cloves of garlic and two bay leaves. Cook over a high heat for around twenty minutes.
Step 2. Pour your cream and milk into a saucepan and bring to the boil. The mixture should remain hot for use.
Step 3. Once the potatoes are cooked, peel them (be careful, they’ll burn) and put them through a potato masher. If you don’t have a potato masher, you can mash your potatoes with a fork, leaving some chunks behind.
Step 4. In a frying pan, brown your whole Toulouse sausage without fat for 2/3 minutes on each side. Then, in a pie tin, place your Toulouse sausage in the oven for 12 minutes at 180 degrees. Pour a little water into the hot sausage pan to create a little juice.
Step 5. Add the hot milk/cream mixture to your mashed potatoes and mix. Add 400 grams of very cold butter in chunks. Continue to blend your mashed potatoes until they have a good texture. Season with a little salt, pepper and nutmeg to taste.
Step 6. Recover the small amount of juice made in the pan in step 4. Pour in about 5cl of meat juice, your old-fashioned mustard and your chopped spring onions. Mix and your sauce is ready.
Step 7. Put all the ingredients on your plate and enjoy. Bon appétit!
For the more visual among you, here’s the recipe with commentary by Hélène Darroze.