Cyril Lignac's vanilla mashed potatoes

This afternoon, it's mashed potatoes with vanilla from Cyril Lignac! An original recipe that will delight all taste buds!

 Cyril Lignac's vanilla mashed potatoes

Cyril Lignac we share a original recipe today: sa purée vanilla potatoes ! ' Vanilla, as soon as we associate it, we think sweet. Now, it's a spice like cinnamon, star anise, star anise... We can use it, of course, in desserts, but we can use its delicacy in cooking too ', he explains. The chef offers us to serve this Mashed potatoes with some chicken nuggets , whose recipe he shares with us.

Ingredients for Vanilla Mashed Potatoes

This recipe by Cyril Lignac is planned for 4 people. Here are the necessary ingredients:

Vanilla Mashed Potatoes:

  • 600 g firm potatoes (Bintje, Caesar, Agata, Roseval or Charlotte)
  • 300g whole milk
  • 1 vanilla pod
  • 150g unsalted butter
  • sel end

Chicken nuggets:

  • 4 chicken fillets
  • 2 eggs
  • 50g potato starch
  • 100 g of corn
  • Oil for frying
  • Fine salt and ground white pepper

You can replace the chicken nuggets with haddock, fish tartare or scallops. On the other hand, avoid serving the mash with red meat.

Steps to Vanilla Mashed Potatoes

It takes 30 minutes to prepare and 25 minutes to cook. Here are the steps to follow:

  1. In a saucepan, pour half the milk with 50 g of butter and the vanilla pulp.
  2. Cook the potatoes, with their skins, in boiling water with coarse salt. This prevents them from becoming waterlogged. Take them out, let them cool for 2-3 minutes, peel them and pass them through a potato masher.
  3. Thin the mash with the previously heated milk. Using a whisk, beat the puree with the remaining butter to make it smoother. Season with fine salt.

You can serve this mash with chicken nuggets . To do this, place the fillets on the board, cut them inside to split them, it will be easier to fry them. Tap them with the rolling pin between two sheets of parchment paper. Next, dip the fillets in the beaten eggs, then in the starch and cornstarch mixture. Finally, dip in the oil to fry them and drain the donuts. Season with fine salt, and if you like, add a little smoked paprika.

The complete chronicle of Cyril Lignac on RTL is to be found here .Source