puree-de-pommes-de-terre-a-l-ail

🥘 Ingredients

• garlic 1 head
• butter 2 tbsp
• flour 1 tbsp
• milk ½ cup
• salt 0.12 tsp
• pepper
• potatoes 550 g
• butter 3 tbsp
• cream 1-2 tbsp
• parsley 2 tbsp

1. 1

   Separate the garlic cloves. Drop into boiling water and boil for 2 minutes. Drain and peel.
2. 2

   In a covered heavy-bottomed saucepan , cook the garlic slowly on butter for around 20 min or unitl very tender but not browned. This requires the heat to be low.
3. 3

   Blen in flour and stir over low heat unitl it froths with the butter for 2 minutes without browning. Off the heat, beat in boiling milk , salt and pepper . Boild, stirring for 1 minute. Rub the sauce through a sieve or puree in an electric blender. Simmer for 2 more minutes.
4. 4

   Peel and quarter potatoes . Drop in boiling salted water to cover, and boil until tender. Drain immediately and put through a potato ricer. Place the hot puree in the saucepan and beat with the spatula or spoon for several minutes over moderate heat to evaporate moisture. As soon as the puree begins to form a film in the bottom of the pan, remove from heat and beat in the butter a tablespoon at a time. Beat in salt and pepper to taste.
5. 5

   Shortly before serving, beat the hot garlic sauce vigorously into the hot potatoes. Beat in the cream by spoonfuls but do not thin out the puree too much. Beat in the minced parsley . Correct seasoning. Turn into hot vegetable dish.