Wild Garlic – Potato – Puree

by Editorial Staff

Summary

Prep Time	25 mins
Total Time	25 mins
Course	Side Dish
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Clean and wash the wild garlic and blanch it in boiling salted water for about 2 minutes. Take out, rinse in cold water and drain well. Finely chop the wild garlic.
Boil the potatoes until they are done, peel them hot and press them through. Stir the cream into the hot puree. Fold in the Gruyère. Cut the mozzarella into small pieces and mix into the puree.
Finally, fold the chopped wild garlic leaves into the puree and season everything with salt, pepper and a little nutmeg.
With a large bowl of green salad, this dish is a delicious vegetarian main course. Otherwise, it goes well with grilled or pan-fried foods, as well as hearty meat loaf or meatballs.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.