Potato Beignets with Spring Garlic Aioli : Foodwise

Ingredients

• 2 bulbs spring garlic, sliced thinly, greens reserved
• 1½ teaspoons olive oil
• ½ cup chopped parsley
• Spring garlic greens, roughly chopped
• Salt to taste
• 1 egg yolk
• 1½ teaspoons Dijon mustard
• 1 tablespoon red wine vinegar
• 1 cup vegetable oil
• Ice water
• Pepper to taste
• ½ cup cubed unsalted butter
• ½ cup whole milk
• ½ cup all-purpose flour
• ½ cup whole eggs (about 2)
• ¾ teaspoon freshly grated nutmeg
• 1 tablespoon salt
• 1½ cups Yukon Gold potato purée (peeled, cooked and passed through a food mill or ricer)