Potato puree
Ingredients
Puree
500 gr Potato
250 gr Butter
100 ml Whole milk
1 clove Garlic
3 sprigs Thyme
2 leaves Bayleaf
1 Shallot
10 Black peppercorns
Optional
100 ml Arbequina olive oil
25 gr Fresh truffle
Preparation
Standard
Peel the potatoes and cook in salted water with the crushed clove of garlic until done. Drain and rub through a sieve.
Optional
Preheat oven to 170℃. Prick holes in the potatoes and place on a tray with salt. Bake for 60 minutes. Scrape the salt off the potatoes with a knife. Halve the potatoes and press the potato through the sieve.
Finish
Heat the milk slowly in a pan with the thyme, bay leaf, shallot and peppercorns. Add the butter to the puree. Sieve the milk mixture and spatula through the puree as well.
(Optional: Add the olive oil or grate fresh truffle through the puree.)
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