This is Eric Frechon 's flagship dish in his bistro Le Lazare . And for good reason: this comfort food delight has been repeatedly voted the best sausage-mash in Paris. Failing to be able to taste it at the restaurant, we copy to the letter the recipe of the starred chef . Yum !
PREPARATION :
- For the mash, cook the potatoes in water. Drain and peel them. Crush the potatoes and add the butter and cream until you get a smooth texture.
- Roast the Toulouse sausages at 180 ° for 30 minutes with the garlic , thyme and bay leaf .
- Serve hot.
Also discover the recipe for mussels and fries from Hortense .
