Potato Purée With Hazelnut Oil

Ingredients

• 750 g floury potatoes, peeled and cut into chunks
• 2 bay leaves
• salt, to taste
• 4 tablespoons hazelnut oil
• 1/4 cup hot chicken stock
• 2 garlic cloves, finely chopped
• 2 tablespoons unsalted butter

Directions

1. 1

   Cook the potatoes with the bay leaves in boiling, salted water until they are tender; drain the potatoes and remove the bay leaves; return the potatoes to the pan - taking care that they do not burn - over a low heat to remove excess moisture; push the potatoes through a potato ricer, mouli or sieve until the texture is very fine.

2. 2

   Return the potatoes to the pan over a medium heat and beat in 3 tablespoons of hazelnut oil; add the garlic to the stock and heat the chicken stock; add the hot chicken stock; and the butter and continue beating until the potatoes are smooth and light.

3. 3

   Season with salt, to taste; place in a serving bowl and drizzle with the remaining hazelnut oil.