 Roasted Garlic Mashed Potatoes
Serves 4
16 new potatoes - halved (The smallest you can find. They are also called Red Creamers).
1 head Roasted Garlic - puréed (method below)
½ stick butter
1 cup heavy cream
A three finger pinch of kosher salt
Fresh ground pepper - to taste
Cut the new potatoes in half and place in a large pot. It potatoes are bigger than a golf ball - cut into quarters. Add cold water (with a pinch of salt), to just cover the potatoes. Bring to boil and simmer for 10 minutes, or until just fork tender. Drain off the water and add the next five ingredients. Use a large fork or the blade of an electric beater and mash the potatoes by hand . Do not over beat your potatoes. There should be some chunks of potatoes there for texture.
Roasted Garlic
This can be done up to five days ahead. Make extra to add to baked potatoes, or to spread on grilled baguette slices for an AWESOME bruschetta. It is also great added 50/50 with softened butter. Add the garlic butter to vegetables, grilled meats and Alaska seafood.
Preheat oven to 350 degrees. Place an entire head of garlic on a double thick piece of aluminum foil (6-inches square). Drizzle one tablespoon of olive oil over garlic head and sprinkle on a three finger pinch oh kosher salt. Wrap the garlic up tight in the foil so oil does not leak out. Place in a 350 degree oven for forty five minutes. Remove from oven and let cool completely.
Cut the top of the garlic off at the largest end (where the grassy roots are). Squeeze out the garlic pulp and discard the shell. |
