Summary

Ingredients

• 600 g potato (s), floury boilin
• 2 clove (s) garlic, more if desired
• 1 tablespoon butter
• 150 ml milk
• Parsley, chopped

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Instructions

1. Peel the potatoes, roughly dice and cook covered in boiling salted water. Cut 1 clove of garlic into thin slices, fry in butter until golden brown and set aside. Finely chop 1 clove of garlic, fry in butter and deglaze with milk. Bring to the boil and season with salt and pepper. Drain the potatoes, let them evaporate well on the switched off stove and mash them finely. Stir in the hot garlic milk well and season the puree to taste. Garnish with garlic slices and chopped parsley.