Ingredients -
For Roasting Garlic (see also roasting garlic)
3 heads of garlic, top 1/2-inch cut away
3 tablespoons olive oil
Salt
Freshly ground black pepper
2 pounds baking potatoes, like russets or Yukon Gold potatoes, peeled and cut into 1-inch
cubes
1 stick unsalted butter, at room temperature
3/4 cup heavy cream
Preparation:
Preheat the oven to 375 degrees F.
Place the garlic on a pie pan and drizzle with the oil. Season lightly with salt and
pepper, and roast for until the garlic is very tender and golden brown, about 1 hour.
Remove from the oven and let cool. When cool enough to handle, squeeze the head to release
the cloves into a small bowl. Use a fork to mash the garlic until smooth.
Place the potatoes and 1 teaspoon of salt in a medium pot and cover with water by
1-inch. Bring to a boil. Reduce the heat to a simmer and cook until fork tender, about
15 minutes. Drain in a colander. Return to the saucepan over medium heat and cook
1 minute. Reduce the heat to low, add the mashed garlic and butter, and mash using
a hand-held masher. Add the cream and continue to mash until thoroughly combined and
the desired consistency is reached. Season, to taste, with salt and pepper, and serve
immediately.
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