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 gm floury potatoes, such as King Edward or sebago, scrubbed
- 350 ml milk
- 6 garlic cloves, minced
- ½ loaf of rye bread, thinly sliced
- For brushing: extra-virgin olive oil
- 1 bunch radish, trimmed and halved lengthways
Fried shallots and garlic
- For deep-frying: vegetable oil
- 5 garlic cloves, thinly sliced on a mandolin
- 3 golden shallots, thinly sliced on a mandolin
- 300 ml extra virgin olive oil
- 90 gm flat-leaf parsley leaves (about 1 bunch)
- 1Cover 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.
- 2Heat 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.
- 3Meanwhile, 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.
- 4For 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.
- 5For parsley oil, process oil and parsley in a blender until smooth, then strain through a fine sieve, season to taste and reserve.
- 6Drizzle warm potato purée with parsley oil, scatter with fried shallots and garlic, and serve with rye toast and radishes.
Drink Suggestion: Ice-cold vodka. Drink suggestion by Max Allen