Garlic Potato Purée

Garlic Potato Purée

A simple twist on the normal boring old mashed potatoes that adds an extra dimension to many dishes.

Cooking:

Peel the potatoes and cut to the same size so that they all cook in the same time. Boil in slightly salted water until a knife can go to the centre and the potato falls off the knife when lifted above the water.

While the potatoes are cooking, place 300 ml of single cream into a pan. Season the cream with salt and pepper. Cut a garlic bulb in have across the cloves. Sit each garlic bulb half in the cream, with the exposed cloves downwards. Bring to the boil and reduce to about half of the volume.

When the potatoes are cooked, drain them and steam off any excess water. Mash the potatoes with either a potato ricer or hand masher. Add in the reduced cream and beat together to form a smooth purée.

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