Mashed potatoes with lots of garlic is easy to make in the microwave – 05/22/2023 – Recipes by Marcão

Mashed potatoes is the classic of classics in French recipes. In an old video circulating on the internet, chef Joël Robuchon teaches how to prepare it with technical perfection.

He cooks the potato, peels it, kneads it in the vegetable press – a tool with a crank that moves a shovel, which squeezes the potatoes on a circular grater. Return to the heat, mix with milk and butter (lots of butter), season and pass through a very fine sieve.

The aim is to obtain the smoothest puree possible, without any bits of potato.

I honestly don’t mind the little pieces. I like them.

I make mashed potatoes the unorthodox and much easier method.

If there are any French people in the room, please stop reading this text immediately.

I start by cooking the potatoes in the microwave. Yes, you read that right.

I learned the method when I discovered, in a miscellaneous junk shop, a cloth bag made for this purpose. I later learned that a brown paper bag of bread works perfectly.

Closed in the bag, the potato cooks in its own humidity when it goes to the microwave. Double advantage: it goes much faster and removes the risk of soaking the potato in the cooking water.

The wattage of microwave ovens varies greatly. In mine, at full power, it takes four minutes per medium-sized potato. I suggest you start with a shorter time and increase until the potato is soft.

The other heresy in my puree is garlic. One head of garlic for every two potatoes. You confit all this garlic, that is, you roast the cloves immersed in olive oil, at a relatively low temperature.

Candied garlic loses its aggressive character, you can trust it. Anyway, it is absolutely optional. The recipe works great without the garlic – in this case, add a dollop of butter at the end.

As for the microwave cooking technique, it can be used with other vegetables (carrots, sweet potatoes) and other preparations with potatoes (gnocchi in particular).

PUREE OF POTATOES WITH GARLIC

Performance: 2 servings

Difficulty: easy

Ingredients

1 head of garlic

Olive oil (as much as needed)

2 medium potatoes

100 ml whole milk

Salt and black pepper to taste

Way of doing

1. Heat the conventional oven to 180º C. Roast the garlic in the microwave for 1 minute (makes peeling easier). Place the peeled cloves in an ovenproof dish and cover them with olive oil. Bake for 1 hour or until soft and golden.

2. Place the potatoes in a brown paper bag. Cook in the microwave on full power for 8 minutes (or until potatoes are tender).

3. Wait for the potatoes to cool enough to peel them. Mash them, along with the drained garlic, with a fork.

4. Bring the mashed potato and milk to a boil. Cook, stirring constantly, until desired consistency is achieved. Add a spoon (soup) of garlic oil (save the rest to season other dishes) and season with salt and pepper.

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