Garlic Potatoe Puree

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Place peeled and cubed potatoes in cold water, bring to a boil and then reduce to a gentle simmer until tender, about 20 minutes

Step 2

While the potatoes are cooking, warm your cream with a bay leaf and light salt and pepper

Step 3

Once finished, remove the potatoes from heat, strain in a colander and let steam/dry for up to two minutes

Step 4

1/4 of the potatoes at a time, rice into the same pot that was used to boil the potatoes, and add the confit garlic and stir in with a large spatula

Step 5

Turn on stove to low heat, slowly add and whip in cream and butter with the spatula until desired consistency is reached (typically use 1/2 the butter and 3/4s of the cream). Season with salt and pepper, top with chives to serve