Sunday, February 12, 2012

Easy garlic mashed potatoes

You'll need 2 cups of this for tomorrow's recipe, but they're good anytime. Why not make some for tonight, and save out what you'll need for tomorrow?

Garlic Mashed Potatoes
Makes 4 cups
From "Terra" by Hiro Sone and Lissa Doumani

1 head of garlic
2 pounds large russet potatoes, peeled and halved lengthwise
2/3 cup heavy cream
3 tablespoons unsalted butter

Salt and freshly ground white pepper to taste

Peel and remove the hard stem from the bottom of 10 large garlic cloves and put in the pot. Cut the potato halves into 1-inch thick pieces and put them in the pot. Cover with cold water and add a pinch of salt. Bring to a boil, decrease the heat to a simmer and cook until soft, about 10 minutes. Drain. Return the potatoes to the pot and shake over medium heat for a few seconds to help the excess water evaporate. Add the cream and bring to a boil, then remove from the heat, add the butter and stir. Transfer to an electric mixer fitted with the paddle attachment and mix until smooth. Season with salt and pepper. Or, press the potatoes through a food mill or potato ricer, or mash them in the pot with a potato masher

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