Potato Puree with Garlic and Olive Oil
| Serves: 4 | Course: Accompaniment | Machine: Mixer | Total time (min.): 60 |
Smooth mashed potatoes infused with garlic and olive oil, offering a flavourful side dish to any meal.
Ingredients
- 675g (1½lb) potatoes, peeled and chopped
- 10ml (2 tsp) salt
- 30ml (2 tbsp) extra virgin olive oil
- 1 garlic clove, crushed
- 15ml (1 tbsp) crème fraîche or double cream
- 15g (½oz) butter
- salt and freshly ground black pepper
Tools
- Kitchen Machine
- Colander
- Sieve
- K Beater
Method
- Preheat the oven to 200°C/400°F/Gas 6. Place the potatoes and salt in a pan of boiling water, cover and simmer for 10-15 minutes, or until just cooked. Drain and cool slightly.
- Fit the Colander and Sieve with the coarse screen, rough side uppermost, and sieve the potatoes. Meanwhile place the olive oil and garlic in a small pan and heat gently for a couple of minutes, to infuse the flavours. Add to the potatoes.
- Add the crème fraîche or cream, butter and season with salt and pepper. Using the K Beater at minimum speed, beat the potato until smooth. Transfer to an ovenproof dish and bake for 25 minutes or until golden.