Octopus Tentacles with Mashed Potatoes

Name: Octopus Tentacles with Mashed Potatoes
Ingredients: 500 g octopus tentacles (fresh or pre-cooked); 1500 ml water for boiling the tentacles; 3 tablespoons olive oil; 3 garlic cloves; 4 medium potatoes (600 g); 1000 ml water for boiling the potatoes; 60 g butter; 2 tablespoons sour cream (at least 20% fat); 1/2 teaspoon salt; 1/4 teaspoon ground pepper; 100 ml milk

Fish - Octopus Tentacles with Mashed Potatoes by Amelia E. - Recipia

Octopus tentacles with mashed potatoes: the tentacles are browned in olive oil with garlic, and the purée is made with butter, sour cream and milk. I often eat this in Italy, and the purée gets thinner little by little with milk until it is softer. With the octopus I look mostly at the edges, until they brown a little. Prep: 20 minutes. Cooking: 38 minutes. Total time: 58 minutes. Servings: 4. About 410 kcal and 23 g protein per serving.

Ingredients

500 g octopus tentacles (fresh or pre-cooked)
1500 ml water for boiling the tentacles
3 tablespoons olive oil
3 garlic cloves
4 medium potatoes (600 g)
1000 ml water for boiling the potatoes
60 g butter
2 tablespoons sour cream (at least 20% fat)
1/2 teaspoon salt
1/4 teaspoon ground pepper
100 ml milk

Preparation

1. Clean the tentacles of their skin and put them to boil in 1500 ml water, about 10 minutes. If they are fresh, leave them longer, until a fork goes through them easily. 2. Take them out of the water and let them drain. 3. Put 3 tablespoons olive oil and the crushed garlic in a pan, set the pan on the heat and when the oil is warm, add the tentacles. Fry them for 5 minutes, until they brown at the edges. 4. Take the tentacles out of the pan and cut them into cubes. Leave the oil in the pan. 5. Meanwhile, the potatoes peeled and cut into pieces are boiled for 20 minutes in 1000 ml water, until a fork goes in easily. 6. Drain the potatoes and put them in a tall bowl with the butter, sour cream, salt and pepper. Mash them well with a whisk for 3 minutes, then thin gradually with milk. 7. Put the purée in a deep plate, top with the tentacles cut into cubes and 1 tablespoon of the oil they were fried in.

Notes

The dish contains dairy and molluscs. Boiled tentacles can be kept covered in the fridge for up to 3 days. If they are fresh, boil them longer than pre-cooked ones, until a fork goes in without resistance, otherwise they stay tough to bite. Serve with a glass of dry white wine. If the garlic browns too fast in the oil, lower the heat, otherwise it turns bitter.