Purée De Pommes De Terre À L’ail Recipe

Prepare potatoes

Peel the potatoes and cut them into even 2–3 cm (about 1-inch) cubes so they cook uniformly.

Prep garlic and dairy

Peel the garlic cloves. In a small saucepan combine the milk, heavy cream and 40 g of the butter (reserve remaining butter). Add all peeled garlic cloves to the saucepan. Warm the mixture gently over low heat until it is steaming but not boiling, about 6–8 minutes, to soften and infuse the garlic. Keep warm and covered.

Cook potatoes

Place the potato cubes in a large pot and cover with cold water by about 2 cm. Add 1 tsp of the salt to the water. Bring to a boil over high heat, then reduce to a simmer. Cook until potatoes are tender when pierced with a fork, about 12–15 minutes.

Drain and dry

Reserve about 60 ml of the potato cooking liquid, then drain the potatoes thoroughly in a colander. Return the drained potatoes to the hot pot over very low heat for 1 minute, shaking occasionally, to evaporate surface moisture — this helps prevent watery mash.

Infuse and mash

Remove the warm garlic cloves from the milk/cream mixture and mash the softened garlic into a paste against the side of the saucepan or with a spoon. Strain the warmed milk/cream through a fine mesh sieve into a bowl to remove any solids, then return the strained warm liquid to the saucepan. Using a potato ricer or food mill, press the hot potatoes into a large mixing bowl or back into the pot. If you don't have a ricer, use a sturdy masher for a slightly more textured purée.

Combine and whip

Over low heat or with the mixer on low, gradually add the warm garlic-infused milk/cream and the remaining 40 g butter to the riced potatoes, stirring or whipping until smooth and glossy. If the purée seems too stiff, add reserved potato cooking liquid, 1–2 tablespoons (15–30 ml) at a time, until you reach a silky consistency. Season with the remaining 1/2 tsp salt (adjust to taste) and the black pepper.

Finish with chives

Fold in the finely chopped chives gently, reserving a few for garnish. Taste and adjust seasoning.

Transfer the garlic purée to a warm serving dish. Dot with the optional extra butter and/or drizzle with a little olive oil. Sprinkle with reserved chives and, if desired, a light dusting of smoked paprika for aroma and color.

Serve immediately while hot as a side. Leftovers can be cooled, refrigerated up to 2 days, and gently reheated with a splash of milk or cream to restore creaminess.