Potato Purée With Hazelnut Oil

Submitted 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."

 

• Ready In: 25mins
• Ingredients: 7
• 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.

Reviews

[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.

 

[KateL]

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.