Golden potato mousse
Instructions
Boil the potatoes in lightly salted water without removing the Peel; spellatele and pass the hot potato masher, immediately put them on the fire, you begin to dilute with warm milk and stir vigorously so that no lumps are formed.
After a quarter of an hour out from heat, add saffron diluted with milk, stir so that the past takes on a uniform color.
Sprinkle with grated cheese and serve as a side dish of roast.
Ingredients and dosing for 4 persons
- 1000 g of yellow-fleshed potatoes
- 50 cl of milk
- 60 g of butter
- 40 g of grated gruyere cheese
- 1 sachet of saffron