THE GARLIC-SILK SPUDS

(Our Play on Aligot / Cheesy Garlic Mash)

THE GARLIC-SILK SPUDS

Ingredients: 600g Potatoes (peeled and cubed), 6 cloves Garlic (minced), 50g Butter, 100ml Double cream, 200g Gruyère or Cantal (grated), 1 tsp White pepper, 1 tsp Salt...

Ingredients

  • 600g Potatoes (peeled and cubed)
  • 6 cloves Garlic (minced)
  • 50g Butter
  • 100ml Double cream
  • 200g Gruyère or Cantal (grated)
  • 1 tsp White pepper
  • 1 tsp Salt

Cooking Method

  1. The Boil Boil potatoes until soft; drain and mash thoroughly.
  2. The Architect In a pot, melt butter and sauté garlic until it turns a pale gold.
  3. The Bloom Add pepper and salt to the butter with a 20ml splash of cream to release the perfume.
  4. The Marriage Whisk the mash and remaining cream into the garlic-butter; slowly add cheese.
  5. The Silk Merge Beat vigorously over low heat until the mash becomes a stretchy, glossy silk.
  6. The Final Flourish Finish with a hit of raw fresh chives.

Cuisine: French

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