Cremiges Kartoffelpüree mit Knoblaucharoma

Zutaten

• 10 garlic cloves (peeled and cut in thirds)
• 2 cups heavy cream
• 3 pounds red skin potatoes (peeled and cut in thirds)
• 12 tablespoons butter
• Coarse sea salt
• 1 pinch White pepper (finely grounded)

Zubereitung

1. 1

   Put the garlic with the cream in a small saucepan over medium heat. Bring to a boil and immediately reduce the heat. Simmer for 30 minutes.

2. 2

   Let the mixture cool down, pour it into a blender, and process it. Set aside.

3. 3

   In a large pot, place the potatoes, cover them with water and boil them over medium heat for 20-25 minutes, until tender.

4. 4

   While still warm, drain the potatoes and mash them with butter and garlic-infused cream.

5. 5

   Season with salt and pepper to taste. Mix to combine.