John Myers
Wild Garlic Mashed Potatoes
The perfect wild garlic mashed potatoes recipe with a picture and simple step-by-step instructions.
- 700 g Potatoes
- 1 teaspoon Salt
- 1 very little toe Chopped garlic
- 1 Bit of one Onion
- 100 ml Cream
- 100 ml Water
- 30 g Branded butter
- 40 g Fresh wild garlic leaves
- 2 Pinches Salt
- 1 pinch Black pepper
- 50 ml Olive oil
- Peel the potatoes, cut into large pieces and cook in salted water with the onion pieces and garlic for about 20 minutes.
- During this time, wash the wild garlic leaves, pat dry again and cut away the stems at the base of the leaves. Cut the leaves into narrow strips and place in a narrow, tall vessel with pepper, salt and oil, puree with a hand blender and then set aside. Bring the cream with the water to the boil and remove from the stove.
- Drain the cooked potatoes, chop them up with the potato masher, add the butter and then use the whisk to mix in the boiling-hot cream with a little freshly grated nutmeg (as with normal mashed potatoes). Finally fold in the pureed wild garlic leaves and serve the delicious puree.
- I served it today with fresh asparagus with browned butter and a few small rolls made of cooked and raw ham and drizzled a little bit of butter over the puree …. “You can spoil me again very soon” ( said my darling).
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