Potato Purée With Hazelnut Oil - cooking recipe

Ingredients

750 g floury potatoes, peeled and cut into chunks
2 bay leaves
salt, to taste
4 tablespoons hazelnut oil
1/4 cup hot chicken stock
2 garlic cloves, finely chopped
2 tablespoons unsalted butter

Preparation

Cook the potatoes with the bay leaves in boiling, salted water until they are tender; drain the potatoes and remove the bay leaves; return the potatoes to the pan - taking care that they do not burn - over a low heat to remove excess moisture; push the potatoes through a potato ricer, mouli or sieve until the texture is very fine.
Return the potatoes to the pan over a medium heat and beat in 3 tablespoons of hazelnut oil; add the garlic to the stock and heat the chicken stock; add the hot chicken stock; and the butter and continue beating until the potatoes are smooth and light.
Season with salt, to taste; place in a serving bowl and drizzle with the remaining hazelnut oil.