- 500 g Opperdoezer (or other floury) potatoes
- 25 g Bresc Beemster garlic puree
- 1 dl olive oil
- 0.5 dl milk
- 50 g crème fraîche
- 100 g butter
- salt and pepper, nutmeg
Peel the potatoes and boil in not too much water with a little salt until soft. Drain them and let them dry in their own steam. Heat the milk with the butter. Mash the potatoes with a potato ricer or rub them through a sieve. Mix the garlic, milk with butter and crème fraîche into the potatoes. Be careful with the amount of liquid to prevent the mash becoming too moist. Season with salt, pepper and nutmeg.