This potage Parmentier required nothing more than potatoes, leeks, salt, water, and cream. Potatoes: Russet or Idaho potatoes with thick dark skin are the best. Peel them and cut them into small dice.

From international war crimes tribunals to the intricacies of French regional accent, via the Paris Metro and French ...

Drain well and pat dry on kitchen paper. Chop and blend into the butter. Makes more than you need for the potatoes but will keep in the fridge or freeze. 4 large potatoes, peeled and cut into 2cm ...

For the topping, boil the potatoes in salted water until tender. Drain and push through a potato ricer, or mash thoroughly. Stir in the butter, cream and egg yolks. Season and set aside.