Garlic puree

Boil the potatoes in a bottom of water with salt with the lid on the pan in 20 minutes until done. Drain and leave with the lid on the pan for another 2 minutes. Heat the oil with the garlic in a pan over low heat (the oil should definitely not boil). After 10 minutes, remove the garlic and remove the skin. Stir in the dill through the crème fraîche. Heat the milk with the butter. Add potatoes and garlic and crush the whole. Serve directly, with the cream.

Do you want to prepare this puree in advance. Prepare the puree, let it cool down and keep it covered for up to 24 hours in a cool place. Then heat the mash for 6 minutes in the microwave or 20 minutes in a preheated oven at 175 ° C.