Delicious recipe that combines the best ingredients
with time tested methods to produce a superior potato dish.
Ingredients -
1 large head garlic
Salt
Bay Leaf
1/2 tablespoons Olive (not virgin) Oil
2 thinly sliced Garlic cloves
6 tablespoons Milk
1 sprig Fresh Thyme
2 chopped Scallions
3 tbsp. unsalted Butter
2 pounds Baking Potatoes
1 small stalk celery
Fresh Ground Black Pepper
Preparation:
Preheat oven to 325 degrees F.
2. Cut the top third off one large head of garlic.
3. Put the head of garlic in a baking dish and add enough water to come 1/3 of the way
up the side of the head.
4. Drizzle 1/2 tbsp. of olive oil over the head.
5. Put 1 sprig of fresh thyme on top of the head, cover the pan with aluminum foil,
and bake about 1 hour, or until garlic is soft and tender.
6. Squeeze the garlic out of each of the cloves into a small bowl and set aside.
7. Put the potatoes in a stock pot and add enough water to cover by 1 inch.
8. Add 1/4 tsp. salt for each quart of water. Add the garlic (the two thinly sliced
cloves, not the roasted garlic), the scallions, the celery and the bay leaf.
9. Bring water to a boil over high heat and cook the potatoes until tender when pierced
with a knife tip, about 20 minutes.
10. Drain the potatoes well and remove large pieces of vegetables and herbs.
11. Put the potatoes back in the pot they were cooked in and shake over medium heat
until the potatoes chunks are mealy and dry. Cover and set aside.
12. Put milk and butter in a small pan and heat over low heat until warm.
13. Pass the potatoes quickly through a potato ricer while you wait for the milk and
butter to warm.
14. Pour warmed milk and butter over the potatoes and whip in with a whisk.
15. Stir in roasted garlic and whip another 30 seconds until fluffy.
16. Salt and pepper potatoes to taste and serve immediately with softened butter.
