Equipment
- TM5 or TM6
- Ricer or drum sieve
Ingredients
- 2 heads of garlic
- 2 sprigs thyme
- 1 tbsp olive oil
- 1 kilo potatoes suitable for mashing
- 60 grams sour cream room temp
- 100 grams butter soft
- 125 grams milk warm
- salt and pepper
- chopped parsley or chives and a drizzle of olive oil to garnish
Instructions
- Pre heat oven to 180℃ (fan).
- Cut garlic in half horizontally to expose cloves. Put onto some foil, cut side up. Drizzle on about 1 tbsp olive oil and add the thyme. Wrap up into a parcel and cook in oven at 180℃ (fan) for approx. 40 mins. Check garlic is soft.
- Peel and chop potatoes into approx. 4cm pieces and pop them into the Varoma dish. Add a plating ring or similar to ensure some holes are unobstructed.
- Add 500ml cold tap water to the Thermomix bowl and place Varoma into position. Cook potatoes 30 mins/120℃/speed 2. Test to see if potatoes are done. If not, continue for 5 mins/120℃/speed 2,
- Remove Varoma lid for 1 minute to allow excess steam to escape and potatoes to dry off slightly.
- Pass potatoes and the soft garlic cloves through a ricer or drum sieve. Add remaining ingredients leaving the milk until last. Add milk slowly, (you may not use it all) until you have the texture you desire. Season to taste.
- Drizzle with some extra olive oil and sprinkle on chopped parsley or chives.Enjoy!
Notes
I love to use a flavoured oil such as truffle oil in this dish.