Garlic Pomme Puree
with Garlic
This mash steeps garlic in cream with butter to make a luxurious, smooth and creamy side, perfect for catching all the gravy!
Allergènes:
Lait
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Durée de préparation20 minutes
Temps de cuisson10 minutes
DifficultéIntermédiaire
Ingrédients
quantité par portion
6 pièce(s)
Pomme de terre Russet
237 ml
Crème
(Contient Lait)
3 pièce(s)
Gousses d'ail
Pas inclus dans votre livraison
0.13 cc
Sel*
0.13 cc
Poivre*
Informations nutritionnelles
Énergie (kcal)950 kcal
Graisses42 g
dont saturés25 g
Glucides130 g
dont sucres8 g
Fibres9 g
Protéines18 g
Cholestérol135 mg
Sel220 mg
Gras Trans1 g
Potassium3000 mg
Calcium175 mg
Fer6 mg
Ustensiles
•Grande casserole
•Cuillères à mesurer
•Passoire
•Presse-purée
Instructions
1
- Peel, then cut potatoes into 1-inch pieces.
- Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to a large pot.
- Cover and bring to a boil over high heat.
- Once boiling, reduce heat to medium-high. Simmer, uncovered, until fork-tender, 12-14 min.
2
- Once potatoes are boiling, lightly smash, then peel garlic cloves.
- Heat a small pot over medium-low heat.
- Add cream, garlic and 3 tbsp butter to the pot.
- Steep, stirring occasionally until butter melts and garlic is tender, 6-9 min.
3
- When potatoes are fork tender, drain and return to the same pot, off heat.
- Using a masher, mash the steeped cream mixture until smooth.
- Season with salt and pepper, to taste.
4
- Keep mash warm on the stove covered with a lid at the back of the stove.
- When ready to serve, transfer potatoes to a large serving bowl.