Potato Purée With Hazelnut Oil

READY IN: 25mins
Recipe by bluemoon downunder

Adapted from a recipe I found in the August/September 2008 issue of 'dish'. To make this recipe vegetarian, simply use vegetable stock in place of chicken stock. If you don't have a recipe for vegetable stock and would like to make some which basically uses all your vegetable peelings, you might like to try my Vegetable Stock #135453.

Top Review by breezermom

Very different tasting "mashed potato" recipe. The bay leaf added a new taste for me...reminiscent of a pot roast cooked potato! I really enjoyed using the hazelnut oil...I have some I received as a gift, and was hoping for a recipe to make this with. I will make these the next time I have pot roast! Made for Zaar 123 Hit Wonders.

Ingredients Nutrition


  1. Cook the potatoes with the bay leaves in boiling, salted water until they are tender; drain the potatoes and remove the bay leaves; return the potatoes to the pan - taking care that they do not burn - over a low heat to remove excess moisture; push the potatoes through a potato ricer, mouli or sieve until the texture is very fine.
  2. Return the potatoes to the pan over a medium heat and beat in 3 tablespoons of hazelnut oil; add the garlic to the stock and heat the chicken stock; add the hot chicken stock; and the butter and continue beating until the potatoes are smooth and light.
  3. Season with salt, to taste; place in a serving bowl and drizzle with the remaining hazelnut oil.

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