Next level mashed potatoes

Ingredients for 1 servings:

• 200 g potatoes
• 50 g butter
• 1 clove(s) garlic
• 1 tbsp clarified butter
• 50 ml milk, heated
• some salt and pepper
• some nutmeg

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 1 hour 30 minutes

Variant of the classic with a wow effect

Wash the potatoes thoroughly and place them on a baking sheet, skin on, intact. Cook in a preheated oven at 200°C (top/bottom heat) for approximately 30 minutes to 1 hour, depending on the size. Test if they are done using a toothpick. Then remove from the oven and let cool slightly. Tip: Oven cooking retains the potato flavor and minerals in the potatoes, rather than them being lost as they would be if boiled in water. Meanwhile, put the butter and a crushed garlic clove in a saucepan and heat gently until the whey particles settle and turn brown. Constant stirring and careful heating are important to prevent the butter and garlic from burning and releasing bitter substances. Pour the resulting nut butter into a mug, for example. Tip: The garlic can be left in the nut butter for a while to allow it to infuse more flavor. Heat the clarified butter in a saucepan, flatten the potatoes slightly with your hands, and fry them with the skins on until the skins develop brown spots. This creates a wonderful roasted aroma. Remove from the heat and pour the nut butter (remove the garlic clove) over the potatoes. Mash the potatoes with a fork, including the potato skins. Tips: Using a fork makes it easier to control the proportion of potato chunks in the mash than using a ricer. An immersion blender should not be used, as the potato starch would create a sticky mash. The chopped potato skins provide an interesting contrast in the texture of the mash. Stir in the heated milk and season with salt, a little pepper, and freshly grated nutmeg. Tip: Using coarse sea salt adds a nice crunch. This is more time-consuming than traditional preparation methods, but the result tastes much more intensely of potatoes. The subtle garlic aroma and the different texture effects of coarse potato and peel pieces as well as coarse salt provide an additional taste experience.