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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This recipe came from the LCBO Food & Drink publication. Whole garlic cloves give texture to the potatoes - as well as incredible flavour. Vampires beware!!! Ingredients:
2 teaspoons olive oil |
15 garlic cloves |
1/3 cup white wine |
salt |
1 1/2 lbs yukon gold potatoes |
1/3 cup whipping cream |
1/2 cup butter |
fresh ground pepper |
1/4 teaspoon nutmeg (or to taste) |
Directions:
1. To easily peel the garlic cloves, remove the root end, then add to boiling water& agitate with a whisk.
2. Heat oil in a small saute pan over medium low heat.
3. Add garlic& brown the cloves, turning often, for 3- 4 minutes.
4. Add wine, season with salt& pepper and gently simmer until garlic is very soft (about 15- 20 minutes).
5. If you run out of liquid, add a little water& continue cooking until the garlic softenens& becomes glazed with the reduced liquid.
6. Reserve.
7. Quarter potatoes& cover with cold, salted water.
8. Bring pot to boil on high heat, reduce to simmer& cool until potatoes are fork tender.
9. Meanwhile, melt butter in another pot, add cream& warm.
10. Thoroughly drain the potatoes.
11. Add the cream mixture, a little at a time, while mashing the potatoes.
12. Finally fold in the braised garlic cloves.
13. Season with pepper& nutmeg.
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