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---
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ServingSize: 4
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cssclass: recipeTable
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Tag: ["NotYetTested"]
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Date: 2021-09-21
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DocType: "Recipe"
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Hierarchy: "NonRoot"
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location: [51.514678599999996, -0.18378583926867909]
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CollapseMetaTable: true
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Meta:
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IsFavourite: False
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Rating: 4
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Recipe:
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Courses: "Side Dish"
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Categories: Potato
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Collections: "French"
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Source: https://www.sel-deguerande.fr/puree-vanille-lignac/
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PreparationTime:
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CookingTime: 45
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OServingSize: 4
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Ingredients:
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- 1 kg pommes de terre
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- 1 gousse vanille
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- 20 cl crème liquide
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- 90 gramme(s) beurre doux
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- 20 cl lait
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---
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Parent:: [[@@Recipes|Recipes]], [[@Side dishes|Side dishes]], [[Le Bar des Prés]], [[@France|France]]
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---
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```button
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name Edit Recipe parameters
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type command
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action MetaEdit: Run MetaEdit
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id EditMetaData
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```
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^button-VanillamashedpotatoesEdit
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```button
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name Save
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type command
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action Save current file
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id Save
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```
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^button-VanillamashedpotatoesNSave
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# Vanilla mashed potatoes
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```toc
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style: number
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```
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---
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### Practical Informations
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|-|-
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**Courses**: | `$=dv.current().Recipe.Courses`
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**Categories**: | `$=dv.current().Recipe.Categories`
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**Collections**: | `$=dv.current().Recipe.Collections`
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**Serving size**: | `$=dv.current().ServingSize`
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**Cooking time**: | `$=dv.current().Recipe.CookingTime` min
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---
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### Ingredients
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```dataviewjs
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dv.view("00.01 Admin/dv-views/query_ingredient", {ingredients: dv.current().Ingredients, originalportioncount: dv.current().Recipe.OServingSize})
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```
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---
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### Instructions
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1. Lavez et épluchez les pommes de terre (préférez des grosses pommes de terre pour purée pour cette recette).
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2. Découpez les pommes de terre en dés et plongez-les dans une casserole d’eau bouillante salée.
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3. Laissez cuire pendant environ 20 à 30 mn.
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4. Versez la crème fraîche liquide avec la gousse de vanille dans une petite casserole : faites infuser pendant environ 2/3 minutes.
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5. Égouttez les pommes de terre puis écrasez-les à l’aide d’un presse-purée.
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6. Découpez le beurre doux en petits dés : incorporez-le à votre purée encore chaude ainsi que la crème à la vanille.
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7. Si votre purée n’est pas assez « lisse » à votre goût, ajoutez un peu de lait chaud.
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8. Servez la purée dans chaque assiette : parsemez de fleur de sel de Guérande et régalez-vous !
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