Ingredients for 4 to 6 people
1.2 kg of potatoes (charlotte, agria or bintje type),
150 g of butter,
2 tbsp. to s. creme fraiche,
600 g of very good quality blood sausage,
salt pepper,
40 g of grated breadcrumbs or Comté.
Clean the potatoes by brushing them vigorously under water, without peeling them. Place them in a large pot of cold salted water, bring to a boil. Cook, 30 to 40 minutes, until the flesh of the potatoes is tender. Drain, reserving a little cooking water.
Peel the potatoes while hot (with gloves to avoid burning yourself), and crush them manually, with a mash-mash or a vegetable mill, gradually adding the butter in pieces, and ½ or 1 glass of water cooking if necessary. Crush until the puree is smooth, without working it too much (otherwise the starch would become elastic). Season lightly with salt and pepper, add a little crème fraîche for more indulgence.
Line the bottom of a gratin dish with a thin layer of mash. Spread the black pudding (debunked) on top, cover with the rest of the puree, then cover with breadcrumbs or grated Comté. Bake at 180 ° C for about thirty minutes. Serve with a nice green salad.
Find here all the recipes of World.