Garlic Native Thyme Potato Puree
Similar in texture to a classic French dish called ‘aligot’, this recipe combines the umami-inducing flavours of native thyme, crushed garlic, and bacon fat or butter to create a smooth and creamy potato puree. A lump-free mash to accompany any wintery slow braised meat.
Recipe provided to us by
Robyne Low of RiverMint Dining
Native Thyme
Prostanthera incisa
Ingredients
For 4-6 servings
1kg russet or other floury potatoes.
3 x garlic cloves, pasted.
2 sprigs of native thyme, leaves removed and finely chopped.
2 tbsp of butter or bacon fat
¼ cup of milk, adding more for desired consistency
Method
- Peel and boil potatoes until very tender (to make these potatoes really rich you could cook them in the traditional fondant style using a dish covering the halved potatoes in butter, and very slowly cooking in a fan-forced oven at 170 degrees until tender.)
- Mash the cooked potatoes until smooth and lump-free.
- Return to pan and add bacon fat or butter and stir vigorously with a wooden spoon.
- Add the garlic, native thyme, and salt and pepper to taste and continue mixing.
- Gradually add the milk until a smooth, sticky and elastic-like puree develops.
- Grated Tomme cheese can also be added at this point to complement the other flavours and make this a super decadent side dish.
Chicken stock can be added to any leftover puree to create a creamy potato soup – top with bacon.
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