Silky Potato Puree With Hazelnut Oil and Garlic
Velvety mashed potatoes enriched with nutty hazelnut oil, roasted garlic, and butter. This French-inspired side dish transforms humble potatoes into an elegant companion for roasted meats, fish, or game. The hazelnut oil adds a sophisticated depth absent from traditional butter-only versions, making it ideal for special dinners or when you want to impress at the table. The technique of ricing the potatoes creates an exceptionally smooth, luxurious texture that feels restaurant-quality.
Ingredients
- 6 ½ cups floury potatoes, peeled and cut into chunks
- 2 bay leaves
- salt, to taste
- 4 tablespoons hazelnut oilwalnut oil1:1nutty oils
similar depth and viscosity
- ¼ cup chicken stock, hot
- 2 garlic cloves, finely chopped
- 2 tablespoons unsalted butter
Instructions
- 1
Cook peeled potato chunks with bay leaves in boiling salted water until tender.
- 2
Drain potatoes and discard bay leaves.
- 3
Return potatoes to pan over low heat and stir to remove excess moisture, being careful not to burn.
- 4
Push potatoes through a ricer, mouli, or sieve until texture is very fine.
- 5
Return potatoes to pan over medium heat and beat in hazelnut oil.
- 6
Heat garlic with chicken stock until hot.
- 7
Add hot stock mixture and butter to potatoes, beating continuously until smooth and light.
- 8
Season with salt to taste.
- 9
Transfer to serving bowl and drizzle with remaining hazelnut oil.
Tips
Use a potato ricer rather than a mixer--overworking potatoes with electric beaters can make them gluey and dense.
Warm all additions (stock, butter) before beating in to maintain the puree's temperature and achieve maximum lightness.
Finish with a generous drizzle of hazelnut oil just before serving to showcase its nutty aroma.
Good to Know
Cover and refrigerate up to 3 days. Reheat gently in a pan with additional stock or cream to restore creaminess.
Prepare through the ricing step up to 2 hours ahead. Keep potatoes covered in the pan over very low heat or in a warm water bath. Complete the final beating and seasoning just before serving.
Serve immediately while hot as an accompaniment to roasted poultry, game, or fish. Pairs well with mushroom sauces or pan-roasted vegetables.
Common Mistakes
Do not use a blender or food processor to avoid overworking the starch and creating a gluey consistency.
Do not skip the moisture-removal step over low heat or the puree will be watery.
Do not add cold butter and stock or the temperature drop will make the mixture break and become less smooth.
Substitutions
Dairy-Free Swaps
Nut-Free Alternatives
for special occasions
General Alternatives
similar depth and viscosity
FAQ
Can I make this ahead of time?
Yes, prepare through ricing up to 2 hours before serving. Keep warm in a covered pan over very low heat or in a water bath. Add the final oil and butter just before serving to maintain texture and flavor.
What if I don't have a potato ricer?
A mouli, food mill, or fine sieve will work. Avoid food processors and blenders as they overwork the starch. A fork works in a pinch but yields a less refined texture.
Can I freeze this puree?
Yes, freeze up to 2 months in airtight containers. Thaw in the refrigerator and reheat gently on the stovetop with extra stock or cream, as the texture can become slightly grainy after freezing.