Roasted Garlic Mashed Potatoes |
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Prep Time: 1440 Minutes Cook Time: 0 Minutes |
Ready In: 1440 Minutes Servings: 6 |
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You HAVE to give these potatoes a try. WOW. I have made these for 2 years now on Thanksgiving and Christmas. GARLIC LOVERS REJOYCE. I like to garnish with a little parsley for color. Ingredients:
3 whole garlic heads |
1/2 cup pure olive oil |
sea salt |
fresh ground pepper |
2 lbs yukon gold potatoes |
1 -1 1/2 cup unsalted butter, at room temperature |
1 tablespoon garlic paste |
1 1/2 cups heavy cream, to taste |
sea salt, preferably gray sea salt |
fresh ground black pepper |
Directions:
1. The night before, cube the potatoes, and put them in a large saucepan with salted cold water and place in the refrigerator overnight.
2. Roast the garlic: Preheat the oven to 350 degrees F, peel the outermost layers of skin off the heads of garlic; cut off the top 1/3 of the heads to open the cloves and heat olive oil in a large oven-safe saute pan over medium heat; Add garlic, and saute for about 10 minutes; Season with salt and pepper and transfer pan to the oven to roast for 15 minutes; Remove from heat and let cool.
3. For the garlic paste: Pop garlic cloves from their skins and place cloves in a blender, along with any olive oil left in the pan; Puree until smooth; you should have a paste-like consistency.
4. For the potatoes: The next day, add some more salt and then bring to a boil over high heat.
5. Cook until tender, about 10 minutes.
6. Drain well, place potato cubes in a food mill, and grind to remove skins.
7. Alternatively, smash the potatoes with a large fork or potato masher.
8. Heat 1 tablespoon of the butter in a large saucepan over medium heat until the butter stops foaming and turns a light brown.
9. Add the garlic paste and cook quickly.
10. Add the cream, season, to taste, with salt and pepper, and bring to a boil.
11. Reduce the heat to low and fold in potatoes with a wooded spoon or large whisk.
12. Add the remaining butter by tablespoons, until taste suits you, stirring after each addition.
13. Season with salt and pepper, to taste, and serve.
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