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Sarimsakli Patates Püresi – Potato Puree with Garlic

I’ve only been to Turkey twice and there is so much to see and discover. The tastes and flavors are wonderful.


A recipe from Mandarin Botique Hotel‘s  extensive range of Turkish mezes, which are best served as part of a selection of starters. Afiyet olsun! Bon appetit!

Sarimsakli Patates Püresi or Potato Puree with Garlic

4.25 cups or 1 Kg potatoes
6 cloves of garlic
1/3 cup or 80 g butter or margarine
3.5 ounces or 100 ml chicken stock
6.75 ounces or 200 ml fresh cream
salt and pepper to taste


  • Wash and peel the potatoes and cut into halves or quarters, depending on size.
  • Place in a saucepan with salted water, bring to the boil and simmer for 20 minutes until cooked. Drain and leave to cool.
  • Peel the garlic and crush through a garlic press.
  • Mix the chicken stock with the cream, butter and crushed garlic in a saucepan, and gently simmer for a few minutes to infuse the flavour. Leave to cool.
  • Mash the potatoes season with salt and pepper. Gradually add the garlic cream and whisk until light and fluffy. Serve cold.
  • Optional: For extra spice, sprinkle with chilli flakes or drizzle with chilli oil.

For more information, please visit www.villamandarin.com, emailmail@villamandarin.com or call (0090) 252  6421002


Maralyn D. HillThe Epicurean Explorer

International Food Wine & Travel Writers Association (IFWTWA)

Board Member, Co-Chair Conference & Media Trip Committee, Past President

Editor-at-Large, CityRoom

Freelance Lifestyle Journalist

Blogs: Where and What in the World & Success with Writing


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