If possible, try to make this purée when the new garlic comes out in late spring or early summer. I don’t mean the immature bulbs with their greens, although these are also wonderful, but the new, mature bulbs. These can be found even in supermarkets. They will have a fresh, clean look about them, and inside the cloves will be pure white, unblemished, and with no sprouts. When cooked with the potatoes and puréed, they are unbelievably good.
This purée makes an excellent filling for