Tangy Garlic & Herb Potato Puree
Tangy Garlic & Herb Potato Puree

Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, tangy garlic & herb potato puree. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Tangy Garlic & Herb Potato Puree is one of the most popular of current trending meals in the world. It is appreciated by millions daily. It’s easy, it’s quick, it tastes delicious. They’re fine and they look wonderful. Tangy Garlic & Herb Potato Puree is something which I have loved my entire life.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook tangy garlic & herb potato puree using 11 ingredients and 3 steps. Here is how you can achieve that.

The ingredients needed to make Tangy Garlic & Herb Potato Puree:
  1. Take 5 large Idaho potatoes; peeled & medium dice
  2. Get 1 head garlic; bulbs peeled
  3. Take 1 T sour cream
  4. Prepare 1 lemon; zested & juiced
  5. Take 1 T fresh oregano; minced
  6. Get 1 T fresh rosemary; minced
  7. Make ready 1 1/2 t fresh thyme; minced
  8. Get 1/4 C heavy cream
  9. Make ready 1/4 C grated romano cheese
  10. Make ready 2 sticks cold butter; cubed
  11. Prepare 1 large pinch kosher salt & black pepper
Instructions to make Tangy Garlic & Herb Potato Puree:
  1. Cover potatoes and garlic with cold, salted water. Bring to a boil. Cook until potatoes are easily pierced with a paring knife. Drain. Return pot and potatoes to stove. Turn on high heat for 30 seconds while shaking pot to remove excess moisture.
  2. Add heavy cream, butter, herbs, lemon juice & zest, sour cream, cheese, salt, and pepper. Whip together on medium speed with a mixer until desired consistency.
  3. Variations; Orange zest, lime juice or zest, sage, parsely, parmesan, asiago, parmigiano reggiano, pecorino, gruyere, cheddar, swiss, vinegar, vegetable stock, bacon, pancetta, chives, scallions, prosciutto, ham, celery seed, fennel seed, shallots, habanero, jalapeño, roast bell pepper puree,

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