Sarimsakli Patates Püresi or Potato Puree with Garlic From Mandarian Botique Hotel

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

Ingredients:
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

Method:

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