Pureed Garlic Potatoes Recipes

POTATO PUREE

Steps:

• Fill a large pot with about 2 inches water. Set steamer basket in pot (water should not come through the holes). Bring to a boil, and then reduce to a rapid simmer.
• Add potatoes to steamer basket and steam until tender when pierced with a knife, 25 to 30 minutes.
• Meanwhile, melt the butter in a medium saucepan over medium heat. Simmer, whisking occasionally, until the butter is deep golden brown, 5 to 10 minutes. Place the thyme and garlic in a fine mesh sieve lined with cheesecloth. Strain the butter over the garlic and thyme into a medium bowl, add cream, and whisk to combine.
• Remove potatoes from steamer basket. Drain, and immediately press through a medium mesh sieve into a large bowl using a rubber spatula. Fold the cream mixture into the potatoes. Press mixture through a fine mesh sieve. Season with salt and pepper and serve immediately.

GARLIC AND ROSEMARY POTATO PUREE

Steps:

• Fill a large pot with about 2 inches of water and add a pinch of salt. Set steamer basket in pot, making sure water doesn't seep through holes. Bring to a boil, then reduce to a rapid simmer.
• Add potatoes to steamer basket and steam until tender when pierced with the tip of a paring knife, 25 to 30 minutes.
• Bring cream, garlic, and rosemary to a simmer in a small pot, then remove from heat and let steep 30 minutes. Strain through a fine sieve. Clean pot, then return cream to pot. Add butter and heat over medium until melted, stirring to combine. Cover and keep warm, either over lowest setting on the stove or in a warm pot.
• Remove potatoes from steamer basket and while the potatoes are still hot, pass through a ricer or a food mill fitted with a fine disk into a large bowl. Stir in cream mixture and season with salt and pepper. If a finer texture is desired, pass puree through a medium-mesh sieve, pressing on solids with a rubber spatula to extract as much puree as possible. Reheat over medium heat with a little more cream or water if necessary before serving.

PUREED GARLIC

Steps:

• Place the garlic cloves in the bowl of a food processor. Process until chopped to desired size, rough or fine. Transfer pureed garlic to an airtight glass or plastic jar, and cover it with olive oil. Store in the refrigerator.

GARLIC MASHED POTATOES

Steps:

• Bring a large pot of water to boil; add potatoes, and boil until soft, about 20 to 25 minutes. Drain, and place in a large bowl.
• Combine potatoes with milk, butter, garlic, salt, and pepper. Mix with an electric mixer or potato masher to your desired consistency. Sprinkle with sesame seeds.

PUREED GARLIC POTATOES

Steps:

• Peel the potatoes and cut them crosswise into 3/4-inch cubes. Put the pieces in a saucepan and add water to cover. Add salt and the garlic.
• Bring to a boil and simmer 15 minutes or until the potatoes are tender. Do not overcook. Drain the potatoes and garlic and put them through a food mill or potato masher, then back in the saucepan.
• Meanwhile, heat the milk and add the butter to the milk. Blend well with a wooden spatula. Add the milk and butter mixture, a little at a time, to the potato mixture. Add the parsley, pepper, nutmeg and salt. Blend well. Keep warm until ready to serve.

GARLIC PURéE

Steps:

• Separate into cloves and peel: 2 heads of garlic.
• If the cloves have started to sprout, cut them in half and remove the sprouting green germ. Put the garlic cloves in a small heavy saucepan. Add: 3/4 cup chicken broth or water, 1 1/2 tablespoons butter or olive oil, 2 to 3 thyme or savory sprigs, A pinch of salt.
• Bring the liquid to a boil, reduce to a simmer, cover the pan, and cook until the garlic is very tender, 10 to 15 minutes. Check on the simmering garlic now and then and add more chicken broth or water if needed. When the garlic is tender, drain, reserving the liquid. Mash the garlic or pass it through a food mill. Thin the purée with the reserved liquid. Don't toss out any leftover liquid; it is very tasty.
• This can be made without peeling the garlic. The garlic cloves take a bit longer to cook and must be puréed in a food mill to separate the flesh from the skins.
• Use 1 cup sliced green garlic instead of garlic cloves. Use 1/2 cup broth or water and cook until tender, about 5 minutes.

PARSNIP-POTATO-AND-ROASTED-GARLIC PUREE

Steps:

• Place the parsnips in a large saucepan and cover with water. Place over medium-high heat and bring to a boil. Reduce heat and simmer for 5 minutes. Add the potatoes and cook until parsnips and potatoes are soft, about 15 minutes. Drain well and pass the vegetables through a ricer into a medium-size bowl.
• Stir the roasted garlic and the milk into the puree until well combined. Add the salt and pepper to taste. Divide among 4 plates and serve immediately.

GARLIC AND ROSEMARY POTATO PUREE

Steps:

• Infuse cream Bring cream and rosemary to a simmer in a small pot, then remove from heat and let steep 30 minutes. Strain through a fine sieve (to remove the herbs as well as any skin that might have formed) and clean pot, then return cream to pot. Add butter and heat over medium until melted, stirring to combine. Cover and keep warm (either over lowest setting on the stove or in a warm spot).
• Meanwhile, boil potatoes Peel and cut potatoes into 1 1/2-inch pieces, then place in a medium stockpot and cover with water. Add the garlic and a generous amount of salt and bring to a boil, then reduce to a rapid simmer. Cook until potatoes are very tender when pierced with the tip of a paring knife, about 15 minutes. Drain well, then return to pot and set over low heat, stirring until the potatoes are thoroughly dry.
• Puree While potatoes are still hot, pass through a ricer or a food mill fitted with the fine disk. Stir in cream mixture and season with salt and pepper. If a finer texture is desired, pass puree through a medium-mesh sieve, pressing on solids with a rubber spatula to extract as much puree as possible. Reheat over medium heat with a little more cream (or water), if necessary, before serving.
• Variations
• For a rustic puree, pass the potatoes through the large disk of a food mill, and enrich with 1/4 cup each of olive oil and butter (omit cream and rosemary). Finish by stirring in chopped flat-leaf parsley and freshly ground black pepper, if desired.
• For mashed potatoes, crush the potatoes with a potato masher; add just enough cream and butter to achieve the desired consistency, mashing to combine. Season with salt and white pepper.