Home Savory Mashed potatoes with roasted garlic, hazelnut butter and thyme

Mashed potatoes with roasted garlic, hazelnut butter and thyme

Difficulté : Medium
Catégorie : Savory
Cout : Affordable

Mashed potatoes with roasted garlic, hazelnut butter and thyme

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!
5 of a vote
Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Type de plat Main Course
Cuisine European, French
Servings 4 people
Calories 1626 kcal

Ingredients
 
 

Mashed potatoes

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

Serving: 4peopleCalories: 1626kcalCarbohydrates: 250gProtein: 49gFat: 51gSaturated Fat: 25gPolyunsaturated Fat: 6gMonounsaturated Fat: 16gTrans Fat: 1gCholesterol: 177mgSodium: 535mgPotassium: 3643mgFiber: 21gSugar: 14gVitamin A: 1306IUVitamin C: 250mgCalcium: 141mgIron: 5mg
Tried this recipe?Let us know how it was!

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 potato

Mashed potatoes with roasted garlic, hazelnut butter and thyme

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!
5 of a vote
Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Type de plat Main Course
Cuisine European, French
Servings 4 people
Calories 1626 kcal

Ingredients
 
 

Mashed potatoes

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

Serving: 4peopleCalories: 1626kcalCarbohydrates: 250gProtein: 49gFat: 51gSaturated Fat: 25gPolyunsaturated Fat: 6gMonounsaturated Fat: 16gTrans Fat: 1gCholesterol: 177mgSodium: 535mgPotassium: 3643mgFiber: 21gSugar: 14gVitamin A: 1306IUVitamin C: 250mgCalcium: 141mgIron: 5mg
Tried this recipe?Let us know how it was!

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2 comments

LadyMilonguera 22 October 2020 - 19 h 39 min

Comme elle doit être parfumée cette purée !

Answer
Marie jo 25 October 2020 - 13 h 58 min

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.

Answer

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The end of year festivities are coming up, Christmas is almost here! I offer you a selection of festive recipes to delight your taste buds and your guests. Tarama, foie gras, logs, I give you all my secrets. There are in this selection, recent recipes and others that I have published for nearly 12 years, so the photos are not all equal! Just click on the recipes to access them!

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