Wilja Potato, Wild Garlic & Cucumber Recipe

Prepare and cook potatoes

Wash the potatoes and cut into even 2–3 cm chunks (leave skins on for texture if you prefer). Place in a large pot and cover with cold water by 2 cm. Add 1 tsp salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are tender when pierced, 12–15 minutes depending on size.

Drain and dry

Drain the potatoes in a colander and return them to the hot pot off the heat for 1–2 minutes to allow excess moisture to evaporate. This helps achieve a fluffier mash.

Mash with Wilja and dairy

Warm the milk and butter together until butter melts (microwave or small saucepan). Add the Wilja cooking fat (or neutral oil) to the warm milk mixture. Mash the potatoes using a potato masher or ricer until mostly smooth but with some texture. Pour in the warm milk/butter/Wilja mixture and fold through. Season with 1/2 tsp salt (adjust to taste) and 1/2 tsp freshly ground black pepper. Keep warm.

Blanch and chill leaves (optional)

If your wild garlic is very young and tender you can use it raw. For a brighter green and milder flavor, blanch leaves in boiling water for 15 seconds, then immediately plunge into ice water and drain well (pat dry).

Blend into purée

Place wild garlic leaves, Greek yoghurt, olive oil, lemon juice and 1/2 tsp salt in a blender or food processor. Blitz until completely smooth and vibrant green, scraping down the sides as needed. Taste and adjust seasoning. The purée should be thick enough to hold shape but loose enough to spoon.

Prepare cucumber

Peel the cucumber lengthwise if the skin is thick or waxed; otherwise leave skin on. Using a mandoline or sharp knife, slice cucumber very thin into rounds or half-moons. Place the slices in a bowl.

Quick pickle

Whisk rice vinegar, caster sugar and 1/4 tsp salt until sugar dissolves. Toss cucumber slices in the pickling liquid and let sit for 10 minutes to lightly pickle and soften. Drain excess liquid and toss with 1 tbsp extra virgin olive oil and chopped dill if using.

Crispy shallots

If using store-bought crispy shallots, drain any excess oil. If frying fresh shallots: thinly slice 1 small shallot, dust lightly with flour, and fry in neutral oil at 170°C/340°F until golden brown and crisp, then drain on paper towel.

Plate the dish by spooning a generous portion of the warm potato & Wilja mash into the center of each plate (about 200–220 g per serving).

Using a spoon, create a shallow well in the mash and spoon or pipe 1–2 tablespoons of wild garlic purée over or alongside the potato for bright green flavor and color contrast.

Arrange a small pile of pickled cucumber slices to one side of the mash to provide freshness and acidity.

Scatter crispy shallots over the cucumbers and a few over the potato for crunch. Sprinkle lemon zest and a small pinch of smoked sea salt over the assembled plate.

Garnish with microgreens or wild garlic flowers and a light drizzle (about 1 tsp) of extra virgin olive oil. Serve immediately while potatoes are warm.