All Simple Vegetable Recipes

Puree Of New Potatoes With Olive Oil



This puree with oilive oil is not a dish for the fainthearted.


Serves 4

  • 10 oz (275 g) new potatoes, peeled and scraped

  • 1/4 pt (150 ml) double cream

  • 1/4 pt (150 ml) fruity olive oil

  • Pinch of salt, pepper, cayenne

  1. Cook the potatoes in boiling salted water.

  2. Drain and either push through a sieve or mash with a Mouli legume.

  3. Add the warmed cream and, using a wooden spoon, beat until the cream is absorbed into the potato.

  4. Now beat in the olive oil and continue beating after all the oil has been absorbed.

  5. Season with salt, pepper and cayenne and turn into a serving dish.

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