1.2 kg of Dutch potatoes
2 liters of whole milk
1 bay leaf
1 sprig of thyme
1 clove of garlic
Salt to taste
For the finishing (the amount of ingredients below depends on the desired consistency)
500 g of butter
Heavy cream
1.2 kg of Dutch potatoes
2 liters of whole milk
1 bay leaf
1 sprig of thyme
1 clove of garlic
Salt to taste
For the finishing (the amount of ingredients below depends on the desired consistency)
500 g of butter
Heavy cream
Peel the potatoes
Cut them in half and place them in a pot along with the milk, bay leaf, thyme, garlic, and salt
Add enough water to cover them completely, and cook for approximately 1 hour
Drain through a sieve
Discard the thyme and bay leaf
Pass through a food processor
With a wire whisk, incorporate heavy cream and butter in the necessary amount
Check the seasoning and serve immediately
Tip: If the purée becomes elastic, add a little hot water and whip with a whisk to achieve the correct consistency.
