Garlic potato puree
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Heads garlic | |
| 2 | pounds | Red potatoes -- small |
| 3 | tablespoons | Chopped parsley |
| 2 | tablespoons | Butter |
| Salt | ||
| 8 | tablespoons | Milk or cream |
| Additional butter | ||
| (optional) | ||
| Freshly ground pepper | ||
Directions
SEPARATE THE GARLIC CLOVES and remove their papery husks. Slice each clove into halves or, if large, thirds. Peel the potatoes (unless they are newly harvested), quarter them and slice thinly. Put the garlic, potatoes, parsley and butter in a small sauce- Bring to a boil, lower the heat, and simmer, partially covered, until the potatoes and garlic are soft and the water has cooked away, about 25 minutes. Pass the potatoes and garlic through a food mill. Don't use a food processor or blender as it will give DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK Recipe By :