POTATO GARLIC PUREE
Restaurant customers love mashed potatoes. Fortunately or unfortunately restaurant mashed potatoes are usually laden with butter. If you find the butter quantity in this recipe too much to bear, then by all means reduce to your taste.
4 whole heads of garlic olive oil
500g potatoes suitable for mashing (peeled & quartered)
1 tsp salt
150g butter (diced)
30ml (2 tbsp) milk
salt & white pepper
- Preheat oven to 200ºC.
- Cut garlic heads in half, splash with olive oil and place in a small ovenproof dish. Cover with tinfoil and roast for about 30 minutes, or until soft. Cool slightly and squeeze garlic from skins.
- Place potatoes in pot with water to cover and add salt. Cover pot with lid, bring to boil then reduce to a simmer. Simmer until cooked.
- To make Potato Garlic Puree: Drain water off potatoes. Place potatoes and garlic (or a small amount at a time) in a sieve set over a bowl. Using a soup ladle push down on vegetables so they are squeezed through the sieve.
- Add butter and milk to potato garlic puree and beat until smooth. If you would like the puree to be moister add more milk.
- Taste for seasoning, place plastic wrap over puree and place bowl close to stove top. This way the puree will stay hot for up to 30 minutes. Alternatively prepare ahead and reheat in the microwave.
Recipes associated with this recipe:
Lamb Rack and Provencal Vegetables with Potato Garlic Puree
Potato Garlic Puree