Mashed potatoes with roasted garlic, hazelnut butter and thyme
Ingredients
- 4 chicken thighs
- 3 head of garlic
- 2 onions
- olive oil
- paprika
- a few sprigs of thyme
- salt, ground pepper
Mashed potatoes
- 1.2 kg mashed potatoes
- 2 roasted garlic heads (out of 3), cloves removed
- thyme
- 80 g semi-salted butter
- 165 ml full cream or full cream milk
- salt, ground pepper
Instructions
- First, prepare the chicken: place the thighs in an ovenproof dish. Brush with olive oil and sprinkle with paprika.
- Peel and quarter the onions. Cut off the top of the garlic heads and place in the dish.
- Pour olive oil over the onions and garlic, add salt and pepper to taste and sprinkle with thyme. Bake for 50 minutes to 1 hour in a preheated oven at 190°C on revolving heat. You can turn over halfway through cooking and sprinkle with a little water.
- For the mashed potatoes: wash the potatoes and cut them into pieces.
- Place them in a pan with cold water, enough to cover them. Add salt, cover and bring to a boil. Allow 20 minutes of cooking time from boiling. To check for doneness, stick a fork into a piece of potato.
- Drain them.
- Add milk or cream. You can also add a little olive oil!
- Place the butter in a small saucepan and cook it to a caramel color, not too dark.
- Pour the beurre noisette into the potatoes. Mash with a fork, leaving the potato skins on.
- When the chicken is cooked, add the cooked garlic cloves from two heads to the mashed potato, mashing them well with a fork to disperse them. Sprinkle thyme over the purée
- salt and pepper to taste.
- Serve the mashed potatoes hot with the chicken, pieces of onion and cloves of garlic from the remaining head. Enjoy your meal!
Nutrition
Second recipe in collaboration with lespommesdeterre.com! This time I propose a recipe of mashed potatoes with hazelnut butter, roasted garlic and thyme, served with a baked chicken with onions and paprika. A delight that perfumes the house with its enticing scent! In addition to the step-by-step recipe, I also put you the video replay of the facebook live of Wednesday, October 21!
Recette de la Purée de pommes de terre à l’ail rôti, beurre noisette et thym :
For 4 people:
- 4 chicken thighs
- 3 heads of garlic
- 2 onions
- olive oil
- paprika
- a few sprigs of thyme
- salt, ground pepper
Mashed:
- 1.2 kg of mashed potatoes
- 2 roasted garlic heads (out of 3), cloves removed
- thyme
- 80g of semi-salted butter
- 165ml full cream or full cream milk
- salt, ground pepper
Instructions :
First, prepare the chicken: place the thighs in an ovenproof dish. Brush with olive oil and sprinkle with paprika.
Peel and quarter the onions. Cut off the top of the garlic heads and place in the dish.
Pour olive oil over the onions and garlic, add salt and pepper to taste and sprinkle with thyme. Bake for 50 minutes to 1 hour in a preheated oven at 190°C on revolving heat. You can turn over halfway through cooking and sprinkle with a little water.
For the mashed potatoes: wash the potatoes and cut them into pieces.
Place them in a pan with cold water, enough to cover them. Add salt, cover and bring to a boil. Allow 20 minutes of cooking time from boiling. To check for doneness, stick a fork into a piece of potato.
Drain them.
Add milk or cream. You can also add a little olive oil!
Place the butter in a small saucepan and cook it to a caramel color, not too dark.
Pour the beurre noisette into the potatoes. Mash with a fork, leaving the potato skins on.
When the chicken is cooked, add the cooked garlic cloves from two heads to the mashed potato, mashing them well with a fork to disperse them. Sprinkle thyme over the purée
m, salt and pepper to taste.
Serve the mashed potatoes hot with the chicken, pieces of onion and cloves of garlic from the remaining head. Enjoy your meal!
Mashed potatoes with roasted garlic, hazelnut butter and thyme
Ingredients
- 4 chicken thighs
- 3 head of garlic
- 2 onions
- olive oil
- paprika
- a few sprigs of thyme
- salt, ground pepper
Mashed potatoes
- 1.2 kg mashed potatoes
- 2 roasted garlic heads (out of 3), cloves removed
- thyme
- 80 g semi-salted butter
- 165 ml full cream or full cream milk
- salt, ground pepper
Instructions
- First, prepare the chicken: place the thighs in an ovenproof dish. Brush with olive oil and sprinkle with paprika.
- Peel and quarter the onions. Cut off the top of the garlic heads and place in the dish.
- Pour olive oil over the onions and garlic, add salt and pepper to taste and sprinkle with thyme. Bake for 50 minutes to 1 hour in a preheated oven at 190°C on revolving heat. You can turn over halfway through cooking and sprinkle with a little water.
- For the mashed potatoes: wash the potatoes and cut them into pieces.
- Place them in a pan with cold water, enough to cover them. Add salt, cover and bring to a boil. Allow 20 minutes of cooking time from boiling. To check for doneness, stick a fork into a piece of potato.
- Drain them.
- Add milk or cream. You can also add a little olive oil!
- Place the butter in a small saucepan and cook it to a caramel color, not too dark.
- Pour the beurre noisette into the potatoes. Mash with a fork, leaving the potato skins on.
- When the chicken is cooked, add the cooked garlic cloves from two heads to the mashed potato, mashing them well with a fork to disperse them. Sprinkle thyme over the purée
- salt and pepper to taste.
- Serve the mashed potatoes hot with the chicken, pieces of onion and cloves of garlic from the remaining head. Enjoy your meal!
2 comments
Comme elle doit être parfumée cette purée !
Bonjour Bernard
Merci pour cette excellente recette , le pas à pas et la vidéo nous explique bien cette recette.
Nous avons adoré la purée.
Merci aussi pour la recette de la tarte aux pommes , un délice.