Name: Potato Puree with Fresh Wild Garlic and Cheese
Prep time: 25 min
Total time: 25 min
Yield: 4 Servings
Ingredients: 70 g Wild Garlic Fresh; 4 große Salt; 100 g Cream; 4 tbsp Cheese Gruyère, grated; 50 g Mozzarella; to taste Pepper White; to taste Nutmeg

Description

This wild garlic potato puree is a poem! The fresh wild garlic gives the puree a wonderfully spicy note that harmonizes perfectly with the creamy mashed potatoes and the melted cheese. I especially like to make it in the spring when the wild garlic comes fresh from the garden. It is a simple but incredibly delicious dish that can be served as a main course with a salad or as a side dish with grilled or pan-fried dishes. An absolute must for all wild garlic lovers!

Ingredients (7 ingredients)

70 g Wild Garlic Fresh

4 große Salt

100 g Cream

4 tbsp Cheese Gruyère, grated

50 g Mozzarella

to taste Pepper White

to taste Nutmeg

Preparation (4 steps)

Prepare wild garlic

Thermomix® Setting

2 min/212°F/Speed 1 100

Clean and wash the wild garlic and put it in the mixing bowl. Add 500 ml water and cook for 2 min./100°C/speed 1. Then pour the wild garlic into a sieve, rinse with cold water and drain well. Roughly chop the wild garlic and set aside.

120

Cook potatoes

Thermomix® Setting

25 min/Varoma/Speed 1 Varoma

Peel the potatoes, quarter them and place them in the steamer basket. Pour 1 liter of water into the mixing bowl, insert the steamer basket and cook for 25 min./Varoma/speed 1.

1500

Prepare puree

Thermomix® Setting

20 sec/Speed 4

Put the cooked potatoes in the mixing bowl. Add 100 g cream, 4 tbsp grated cheese, salt, pepper and nutmeg. Mix for 20 sec./speed 4.

Mix in cheese and wild garlic

Thermomix® Setting

10 sec/Linkslauf/Speed 2 Reverse

Cut 50 g mozzarella into small pieces and add to the mixing bowl together with the chopped wild garlic. Carefully fold in with the spatula. Stir in for 10 sec./reverse rotation/speed 2.

Finished cooking? Great! 🎉

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About this recipe

For me, this mashed potato is more than just a recipe; it is a reminder of spring and the joy of using fresh ingredients from my own garden. As a child, I often helped my grandmother pick wild garlic, and the scent that was in the air is unforgettable. This puree is my homage to that time and to the simple, honest cuisine of my grandmother. The ingredients all play an important role here. The potatoes, preferably floury varieties, form the basis for a creamy and filling puree. They are made even smoother by the cream and get a pleasant sweetness. The Gruyère, a spicy hard cheese, brings a savory note that harmonizes wonderfully with the wild garlic. The mozzarella ensures additional creaminess and pulls nice threads when serving. The wild garlic itself is of course the star of the dish. It gives the puree a fresh, garlic-like spice, which is much milder and more pleasant than garlic. A pinch of white pepper and nutmeg round off the taste profile and provide a subtle warmth. When preparing in the Thermomix®, it is important not to cook the potatoes for too long, otherwise they will become too soft and the puree will become sticky. Make sure that the potatoes are still slightly firm after cooking. When pureeing, it is important not to mix for too long, otherwise the puree can also become sticky. The specified time of 20 seconds is a good guideline, but it can vary depending on the type of potato. Fold in the mozzarella and wild garlic at the end carefully to avoid crushing the ingredients. The reverse rotation prevents the knives from chopping the ingredients. For a vegetarian version, you can simply make sure that the Gruyère used was made without animal rennet. A vegan version is a bit more difficult, but possible. You can replace the cream with a vegetable cream alternative and the cheese with a vegan cheese alternative. However, this will change the taste of the puree somewhat. You can also experiment with other spices, such as fresh herbs such as chives or parsley. A pinch of chili can also give the puree an interesting note. The potato puree with wild garlic and cheese is versatile. It tastes excellent as a side dish to grilled, pan-fried or fish dishes. But it is also a pleasure as a main course with a fresh salad. A green salad with a light vinaigrette dressing goes particularly well with it. The puree is also a great addition to asparagus or other seasonal vegetables. Leftovers of the puree can be stored in the refrigerator. It is best to heat it gently in a pot or in the microwave. You can also prepare the puree and store it in the refrigerator until the mozzarella and wild garlic are folded in. Just before serving, simply fold in the remaining ingredients and heat. This way you can quickly and easily have a delicious dish on the table.