Salted Kiss - Le Baiser salé
  • About
  • Recipes Blog
  • Entree, Salads, Sides
    • Quiche,Salted tarts >
      • Mussels Quiche
      • Salted Tart
      • Sun Set Quiche
      • Quiche Lorraine
      • Quiche Cathy au poisson
    • Hors d'Oeuvres and Entrees >
      • Gougeres
      • Violet Tower
      • Paté & Salted Cakes >
        • Liver Paté
        • Salted Cake
      • Sir Artichoke
      • Tomato and Mustard Tart - Tarte a la Dijonnaise
    • Soupes >
      • Borscht
      • Soupe 7
      • Soupe 5
      • Soup Manou
      • Tomato Soupe
      • Onions soup
      • Soupe au Pistou
      • Velvet Pumpkin Soup
      • Mushrooms Soupe
      • Almond with Mushroom potage
      • Sublime of Cauliflower
    • Salads >
      • Beetroots,Leeks and walnuts salad
      • Tabbouleh salad
      • Cottesloe
      • Beetroot, Yoghurt and lemon salad
      • 19th Salad - Salade du 19eme
      • Warm Avocado
      • 15th Nice Salad
      • Red Salad
  • main ingredient
    • Eggs >
      • Antilla eggs
      • Potato Omelette
    • Pasta & Rice >
      • Couscous
      • Gnocchi
      • Pasta Vongole - Venise, Venise, Venise
      • Lasagna with Salmon and spinach
      • Risotto with leek and sausage
      • Pasta De Bretagne
      • Pasta Tuna
    • Vegetables >
      • Celeriac steak and Paris sauce
      • Vegetable and cumin crepe
      • Farcou
      • Potato & Lemon Puree
      • Potato Puree
      • Zucchini Flan
      • Roasted Potatoes
      • Artichokes
      • Ratatouille
    • The Sea >
      • Mussels A la mariniere
      • Lambis from Guadeloupe
      • Octopus with chorizo and beans
      • Fish >
        • Fufu and smoked fish (Congo)
        • Mackerel Rillettes
        • White fish
        • fish in Banana leaf
        • Chermoula fish
        • Brandade de Morue Creamed Salt Cod
        • Mackerels
      • Local clams
      • Bigorneaux
      • Scampi
      • Wrapped Scallops
      • VOL AU VENT
    • Feathers >
      • Mustard and Thyme Chicken Maryland
      • EMU
      • Rabbit
      • Cordon Bleu
      • Roasted Chicken
      • Poulet a la Provencale
      • Dinde au Whisky à la Jean-Francois
      • Duck a l'orange France&Vietnam
    • Blue White Red Meat >
      • Osso Buco Gremolata
      • Crocodile
      • Kangaroo
      • Stuffed Cabbage Veal&Porc
      • Beef >
        • Meatballs chez Jill
        • Boeuf Bourguignon "the famous"
      • Porc >
        • Ribs
        • Sausages and Lentils
        • Potatoes married to Bacon
      • Lamb and Mutton >
        • Tajine
        • Dominique's Lamb Curry
        • Spiced Lamb Shanks
  • Desserts
    • Pastry, and sweets
    • Clafoutis
    • Madeleines
    • Panna Cotta et coulis de Mangue
    • Lemon mousse
    • Cocoballs
    • Crepes Fortunate
    • Pear and almond Tarte
    • Apples and Blackberry Brown tart
    • Gateau au chocolat
    • Apples cake
    • Caramelised Pears Cake
    • Far
    • Apples Tart
    • Prune Tarte
    • Apples and Pears Compote
  • Sauces, dips and more
    • Tapenade
    • Sauces & Vinaigrette >
      • White butter sauce - Beurre Blanc
      • Bechamels and basic sauces
      • White sauce
      • Roux
      • Mayonnaise
      • Pistou
      • Vinaigrette
    • Spices and Herbs >
      • Bouquet Garni
      • Baharat Spices blend
    • Truc and Tric >
      • Whole fish
  • Contact
 
FREO PUREE Mashed potatoes with lemon and onions.
 It’s a perfect potato pairing for fish or chicken and this side course is usually eaten long before the main course it was intended to support!
 
Serve 4
Ingredients:
 
1kg potatoes or 6 potatoes, peeled
0.5 cup olive oil
2 small or 1 big onion, finely chopped
1/2 small diced, and pitted lemon (as thin-skinned as you can find) or if you prefer a lighter version 2tsp of zests.
Salt & Freshly ground black pepper
4 tbp unsalted butter
2 teaspoons lemon juice.

 
Method:
 
  1. Place the potatoes in a large pot, cover by at least 1inch with cold salted water and bring to a boil. Lower the heat to medium and cook the potatoes uncovered until tender, about 20/25 minutes.
  2. Heat 3 tablespoons olive oil in a saucepan over moderately high heat.
  3. Add onion and cook in low heat just until translucent and a little bit brown about 10mm.
  4. Add lemons (leaving the peel on) or the zests.
  5. Season with salt and pepper and cook, stirring occasionally, until the lemon peel begins to turn golden, about 7 mm.
  6. Drain the potatoes and while still warm, place in a large saucepan and mash with a potato masher.
  7. Heat the potatoes over low heat and gradually whisk in the butter until fully melted.
  8. Slowly whisk in ¼ cup olive oil.
  9. Add the lemons and onion to the potatoes and whisk together until fully incorporated and evenly distributed through the mashed potatoes.
  10. Correct the seasoning.
  11. Immediately before serving, drizzle the potatoes with 1 tablesp/ olive oil and the lemon juice.
 
You can serve immediately or you can put the mixture into a baking dish, sprinkle with grated cheese and bake in the oven at low temperature (170) on grill mode until the cheese is brown and you are ready to serve.
 
you can cook this recipe with the lemon juice and the zests only as the lemon pieces can be, sometime, overwhelming :)