Summary

Ingredients

• 500 g potato (s)
• 2 bulbs garlic, fresh
• 4 tablespoon olive oil
• 50 ml vegetable stock
• 150 ml milk
• 20 g butter
• salt and pepper

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Instructions

1. Peel the potatoes and cook in salted boiling water. Loosen the cloves from the young garlic and remove the skins. Put a third aside. Sauté the other toes in oil. Add the vegetable stock and milk. Cook for 10 minutes.
2. Puree, salt and pepper everything. Drain the potatoes and mash them with the garlic milk. Fry the other toes in the butter and spread over the puree.
3. Goes very well with fish.