Garlicky potato purée works very well as a creamy dip,
especially when it's offset with some crunch, in this case the
fried garlic and shallots, rye toast and radishes.
650 gmfloury potatoes, such as King Edward or sebago, scrubbed350 mlmilk6garlic cloves, minced½loaf of rye bread, thinly slicedFor brushing:extra-virgin olive oil1 bunchradish, trimmed and halved lengthwaysFried shallots and garlicFor deep-frying:vegetable oil5garlic cloves, thinly sliced on a mandolin3golden shallots, thinly sliced on a mandolinParsley oil300 mlextra virgin olive oil90 gmflat-leaf parsley leaves (about 1 bunch)
Cover potatoes with plenty of cold salted water in a saucepan, bring to the boil over medium-high heat and cook until tender when pierced with a small sharp knife (15-20 minutes). Drain, cool for
5 minutes, then peel and press through a potato ricer or sieve.
Heat milk in a saucepan over medium-high heat until just before boiling point, then add potato, stir until smooth, add garlic and season to taste. Keep warm.
Meanwhile, preheat oven to 180C. Brush slices of rye bread with olive oil, place on a baking tray and bake until crisp (12-15 minutes). Set aside.
For the fried shallots and garlic, heat vegetable oil in a deep saucepan to 180C. Deep-fry shallots and garlic, stirring occasionally, until golden and crisp (1-2 minutes), then drain on paper towels.
For parsley oil, process oil and parsley in a blender until smooth, then strain through a fine sieve, season to taste and reserve.
Drizzle warm potato purée with parsley oil, scatter with fried shallots and garlic, and serve with rye toast and radishes.