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Nutrition Facts
Serving Size 1 (225g) Recipe makes 4 servings
Calories 307
Calories from Fat 176		(57%)
Amount Per Serving		%DV
	Total Fat 19.6g	30%
	Saturated Fat 4.7g	23%
	Monounsaturated Fat 12.1g
	Polyunsaturated Fat 1.7g
	Trans Fat 0.0g
Cholesterol 15mg		5%
Sodium 60mg		2%
Potassium 784mg		22%
Total Carbohydrate 30.0g		10%
	Dietary Fiber 4.5g	18%
	Sugars 2.2g
Protein 3.6g		7%
detailed view... how is this calculated?

Potato Purée With Hazelnut Oil

Recipe #330028 | 25 min | 10 min prep

⁽²⁾ RATE IT NOW Print Recipe

By: bluemoon downunder
Oct 11, 2008

Adapted from a recipe I found in the August/September 2008 issue of 'dish'. To make this recipe vegetarian, simply use vegetable stock in place of chicken stock. If you don't have a recipe for vegetable stock and would like to make some which basically uses all your vegetable peelings, you might like to try my Vegetable Stock #135453.

SERVES 4 (change servings and units)

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

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Featured Reviews for This Recipe

From: breezermom

On Jul 24, 2009

Very different tasting "mashed potato" recipe. The bay leaf added a new taste for me...reminiscent of a pot roast cooked potato! I really enjoyed using the hazelnut oil...I have some I received as a gift, and was hoping for a recipe to make this with. I will make these the next time I have pot roast! Made for Zaar 123 Hit Wonders.

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From: KateL

On Oct 15, 2008

5 Stars, great mashed potatoes, substituting hazelnut oil for most of the butter! The bay leaves added a subtle twist to differentiate this from other mashed potato recipes. I used baby Yukon Gold potatoes, which taste like they've been buttered before any butter has been added. The hazelnut oil, at $8.59 for 8 ounces, was a luxury ingredient that was hard to find; I noted that walnut oil was priced almost 50% less. The drizzled hazelnut oil added a glistening touch to these potatoes, and a subtle taste accent. Thanks for posting, bluemoon downunder, I shall continue stalking your recipes, it means happy eating for me. Made for Every Day is a Holiday tag.

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