Creamed mashed potatoes (Purée de pommes de terre à la crème) from French Brasserie Cookbook: The Heart of French Home Cooking by Daniel Galmiche

  • double cream
  • floury potatoes

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Beef Bourguignon (Boeuf Bourguignon); Pan-fried calves' liver with capers, parsley and chervil (Foie de veau poêle aux câpres, persil et cerfeuil); Lamb shanks braised in red wine (Jarrets d'agneau braisés au vin rouge); Pork steaks with mustard and gherkin sauce (Côtes de porc, sauce moutarde et cornichons)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

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