Duchess potatoes and peanuts | Black Garlic or Cep Trimming Seasoning

Recipe imagined by Arthur Huet, assistant of the Savant Food

For 4 people :

- 500 g of potatoes 
- 2 egg yolks 
- 100 g of peanuts 
- 10 cl of olive oil 
- peppercorn
- fleur de sel
- 15 parsley leaves


    1. Peel and cut the potatoes into equal sized pieces.
    2. Drain and mash the potatoes. 
    3. Put the mash back on the heat to dry it out.
    4. Add the butter in pieces, then incorporate the egg yolks one by one.  
    5. Put the preparation in a pocket with a fluted nozzle.
    6. Using the piping bag, make small duchess potatoes.
    7. Cook at 200°C for 15 to 20 minutes.
    8. Crush the peanuts then add olive oil, a few peppercorns, a pinch of salt and the chopped parsley.
    9. Take the apples out of the oven and cover with the vinaigrette and a few black garlic or porcini shavings.