Cyril Lignac’s trick for a successful homemade mash

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Cyril Lignac's trick for a successful homemade mash




Cyril Lignac's trick for a successful homemade mash


© KarpenkovDenis
Cyril Lignac’s trick for a successful homemade mash

Variety of potato, cooking, utensil … Discover the chef’s secrets to prepare a delicate homemade mash. In his column, L’astuce du chef, Cyril Lignac even reveals his trick for twisting potatoes with an improbable ingredient. It makes you hungry, doesn’t it?

Joël Robuchon’s puree

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It is not Robuchon who wants! To do a good homemade mash is not necessarily given to all apprentice cooks. As a result, some people prefer to buy mash in flakes and sachets, rather than making real potatoes. Finally that was without counting on Cyril Lignac. On RTL, the favorite chef of the French has revealed his secret to never miss a mash again. The little extra? His recipe, very easy to reproduce at home, does not require no more than 15 minutes of preparation. Perfect for busy evenings and lazy weekends.

Mash: which potatoes to choose and how to cook them?

As is the case with many dishes, the success of your mash is decided before even going to the stove. You must know to go shopping and get organized. Very attached to local and seasonal products, the chef regularly insists that the quality of the cuisine depends on the choice of ingredients. On market stalls, select firm-fleshed potatoes. You can then ask your market gardener for varieties such as Amandine, Ratte or Binjte.

At the microphone of Yves Calvi, on RTL, Cyril Lignac did not hesitate to reveal his tip for cooking potatoes well. An exercise, which we imagine simple, and yet, we must avoid at all costs that they become full of water. For this, the chef has a very simple method: “cook the potatoes with the skin on“. Then you just have to place the whole potatoes in a pot of boiling water, with a pinch of coarse salt. All you have to do is peel and cut them. However, this technique is quite different from that of his mother, who used to peel and cut the potatoes before cooking them.

How to prepare a quick mash at home?

In his column, The chef’s tip, Cyril Lignac does not hesitate to advise auditors of put the potatoes in a potato masher, once they are well cooked. And to prevent the mash from sticking, you have to “pour milk and lots and lots and lots of butter“. Enough to make it much smoother. But be careful, you must not use just any milk. To prevent the potatoes from becoming too elastic, it is essential to heat the milk. If you are performing this step using a saucepan, then avoid overflowing the milk. Get inspired by our grandmothers who had many tips to avoid damage when they boiled it.

What if I don’t have a potato masher?

Admittedly, the potato masher turns out to be quite a practical tool. Whether manual or electric, we can find many unsuspected uses. “The potato masher is also used to make tomato pulps“, says, for example Cyril Lignac. However, if you do not have one, it is useless to panic. In an older episode of All in the kitchen, the program he hosted on M6, the chef also confessed that he does not have one at home. And for good reason, a simple fork is enough. This also makes it possible to reduce the mashed potatoes more coarsely and therefore to leave a few pieces. Even without a potato masher, the more rustic recipe is just as delicious!

Cyril Lignac’s homemade mash recipe

The recipe for mashed potatoes by Cyril Lignac is no secret. He reveals it regularly and declines it with different flavors. For those who would not have followed, he gave his recipe, which is here.

List of ingredients :

  • 800g of potatoes
  • 120g butter
  • ¼ liter of milk
  • ½ vanilla bean

Preparation:

Cook the potatoes, mash the potatoes, then pour in the hot milk and butter. Mix well, then mash a vanilla bean. Does this step seem strange to you? Does this agreement seem surprising to you? And yet, this recipe is on the menu of Cyril Lignac’s restaurants. Used to playing with sweet / savory flavors, the chef regularly uses vanilla in his purees. This flavor “twists vegetables and gives incredible tastes for very simple things in the end“. Look no further, the secret to making a chef’s purée that will wow your guests is there. Put on your apron!

Read also :

Cyril Lignac’s trick for successful omelets

Mashed potatoes: the secrets of success

“Tous en cuisine”: the recipe for potato pancakes by Cyril Lignac

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