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    You are in: Home / Recipes / Potato Purée With Hazelnut Oil Recipe
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    Potato Purée With Hazelnut Oil

    Potato Purée With Hazelnut Oil. Photo by breezermom

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    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    bluemoon downunder's Note:

    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.

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    Units: US | Metric


    1. 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. 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. 3
      Season with salt, to taste; place in a serving bowl and drizzle with the remaining hazelnut oil.

    Ratings & Reviews:

    • on July 24, 2009


      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.

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    • on October 15, 2008


      5 Stars, great mashed potatoes, substituting hazelnut oil for most of the butter! The bay leaves added a subtle twist to differentiate this from other mashed potato recipes. I used baby Yukon Gold potatoes, which taste like they've been buttered before any butter has been added. The hazelnut oil, at $8.59 for 8 ounces, was a luxury ingredient that was hard to find; I noted that walnut oil was priced almost 50% less. The drizzled hazelnut oil added a glistening touch to these potatoes, and a subtle taste accent. Thanks for posting, bluemoon downunder, I shall continue stalking your recipes, it means happy eating for me. Made for Every Day is a Holiday tag.

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    Nutritional Facts for Potato Purée With Hazelnut Oil

    Serving Size: 1 (224 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 307.1
    Calories from Fat 176
    Total Fat 19.6 g
    Saturated Fat 4.7 g
    Cholesterol 15.2 mg
    Sodium 60.7 mg
    Total Carbohydrate 30.0 g
    Dietary Fiber 4.5 g
    Sugars 2.2 g
    Protein 3.6 g

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