Purée de pommes de terre décadente
avec crème infusée à l’ail
Slowly steeped cream infused with garlic and butter is the key ingredient for a luxurious and smooth mash, perfect for catching all the gravy!
Allergènes:
Lait
Produit dans un établissement 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
DifficultéMoyen
Ingrédients
quantité par portion
6 pièce(s)
Pomme de terre Russet
237 ml
Crème
(Contient: Lait)
1 pièce(s)
Ail, bulbe
56.5 g
Beurre non salé
(Contient: Lait)
Pas inclus dans votre livraison
0.13 cc
Poivre*
¼ cc
Sel*
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
- Meanwhile, peel, then roughly chop garlic.
- 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 well and return to the same pot, off heat.
- Roughly mash potatoes, then add steeped cream mixture. Mash again until smooth.
- Season with salt and pepper, to taste.
4
- Cover mash with a lid and keep warm on the back of the stove.
- When ready to serve, transfer mash to a large serving bowl.
