Potato Purée With Hazelnut Oil

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.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 750  g floury potatoes, peeled and cut into chunks
• 2  bay leaves
•  salt, to taste
• 4  tablespoons hazelnut oil
• 1⁄4 cup  hot chicken stock
• 2  garlic cloves, finely chopped
• 2  tablespoons unsalted butter

Directions

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.