Ingrédients
| – 600g of potatoes | – 15cl of milk 1/2 skimmed |
| – 60g of soft butter | – 2 pinches of fine salt |
| – 6 turns of pepper mill | – 10 corse salt |
| – 1 piece onions | – 5 pieces of red pepper |
| – 10cl of olive oil | – 1 piece of garlic, thyme, bay leaf |
| – 6 pinches of Espelette pepper | – 6 pinches of salt |
| – 15 pitted black olives |
Preparation – Mashed potatoes
1 – Dice the peeled potatoes and rinse under cold water
2- Put the potatoes in a saucepan and cover with cold water, then add the coarse salt and bring to a boil
3- Let cook at low temperature for 10 to 12 minutes
4- Drain the potatoes and pass them through a food mill
5- Season with pepper and fine salt if necessary
6- Adjust the texture of the mashed potatoes with the butter and milk
Preparation – Mashed peppers
7- Peel the onion and cut it into thin strips
8- Pour a dash of olive oil in a pan and sweat the onions with a pinch of salt
9- Add the peppers, salt, a clove of garlic, a sprig of thyme and a bay leaf, and cook covered for 20 minutes
10- Adjust the seasoning with salt and Espelette pepper
11- Drain the peppers and blend them coarsely
Preparation – Dressing
12- Arrange the mashed potatoes in verrines, then cover with the mashed peppers
13- Garnish with black olives and serve
Bon appétit!
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