Potato Purée With Hazelnut Oil

1. 1

   Cook the potatoes with the bay leaves in boiling, salted water until they are tender; drain the potatoes and remove the bay leaves; return the potatoes to the pan - taking care that they do not burn - over a low heat to remove excess moisture; push the potatoes through a potato ricer, mouli or sieve until the texture is very fine.

2. 2

   Return the potatoes to the pan over a medium heat and beat in 3 tablespoons of hazelnut oil; add the garlic to the stock and heat the chicken stock; add the hot chicken stock; and the butter and continue beating until the potatoes are smooth and light.

3. 3

   Season with salt, to taste; place in a serving bowl and drizzle with the remaining hazelnut oil.

* Per serving · 4 servings · Values may vary.

No additional tips available.