The wild garlic - also known as bear's garlic - is in season here in Estonia. The season is short, so I'm trying to eat as much as possible of this delicious and health-boosting spring green. Here's a simple way to incorporate wild garlic into your regular mash. Looks bright and pretty, doesn't it?
More wild garlic recipes @ Nami-Nami:
Wild garlic butter
Wild garlic pesto
Tomatoes stuffed with wild garlic
Potato Mash with Wild Garlic
(Kartulipuder karulauguga)
Serves 6
1 kg floury potatoes
200 ml (just under a cup) of milk, heated
50 g (2 Tbsp) butter
100 g fresh wild garlic, rinsed and finely chopped
1 tsp salt
0.25 tsp freshly ground black pepper
Peel the potatoes and cut into large chunks. Cover with fresh water, season with salt and bring to a boil. Boil for 15-20 minutes, until soft, then drain.
Return the saucepan to the hob and mash using whatever way you usually do it (I love to use my 'Spudnik' for that, which results in a rather coarse mash). Pour over the hot milk, add the butter and finely chopped wild garlic, and continue mashing and stirring, until you've got a bright green and fluffy potato mash.
Season with salt and pepper, stir thoroughly and serve.
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