Garlic Potato Purée

Preparation info

    • Difficulty


Appears in

The Potato Year: 300 Classic Recipes

The Potato Year

By Lucy Madden

Published 2015

  • About

This is glorious food.


  • 2 lb (900 g) potatoes
  • 6 fat cloves garlic
  • 4 oz (100 g) butter
  • 1 tablespoon flour
  • A little grated nutmeg
  • ½ teaspoon French mustard
  • ½ pint (275 ml) boiling milk
  • 3 tablespoons cream


    Blanch the garlic cloves for 1 minute in boiling water. Drain and peel. Boil or steam the potatoes and while they are cooking melt 2 oz (50 g) of the butter and add the garlic cloves. Crush them with a wooden spoon in the butter. Let them soften over a gentle heat for about 7 minutes and then stir in the flour, nutmeg and mustard. Pour over the hot milk, blending to make a smooth sauce.

    Purée the cooked potatoes, stir in the other 2 oz (50 g) of the butter and spoon by spoon, mix in the garlic sauce. Finally, stir in the cream.