Get home deliveryCustomer Service

Register Now

• Sign In
• E-mail preferences

OxfordPress.com

Garlic mashed potatoes

To my mind there is no reason to make mashed potatoes without an abundance of butter and cream. Just don't eat them often.

I like to use gold-fleshed potatoes, boiled, pressed through a food mill and pureed, rather than whipped in an electric mixer.

Makes 6 servings

2 pounds Yukon Gold or Idaho potatoes

salt

5 tablespoons butter

1/3 to 1/2 cup warm heavy cream or milk

4 to 6 cloves roasted garlic*

1/4 teaspoon freshly ground black pepper

Peel the potatoes and cut them into quarters. Place in a large pan with water to cover. Add a teaspoon of salt. The potatoes can be prepared ahead to thie point and set aside for half an hour.

When ready to cook, cover the pot, bring to a boil and cook the potatoes for 15 to 20 minutes, until a sharp knife penetrataes them easily. While the potatoes cook, heat the butter and cream over medium heat, but don't let it come to a boil.

Squeeze the pulp of the roasted garlic from each clove and set aside.

When the potatoes are tender drain them thoroughly in a colander. Return to the saucepan and heat over medium low heat for 2 to 3 minutes, shaking the pan, to dry the potatoes. This is essential for fluffy results.

Place the potatoes and garlic pulp in a food mill set over a mixing bowl and puree them. With a wooden spoon beat om the heated cream and butter gradually. Depending on the consistency you like, you may not need all the cream. Add 1/2 teaspoon salt and pepper. Taste and add more seasoning if desired.

* To roast the garlic: Rub the papery outer layers from a whole head of garlic. Slice off a little of the top and drizzle the head with a teaspoon of olive oil, letting it trickle down between the cloves. Wrap loosely in aluminum foil and roast in a 350-degree oven for about an hour, until the cloves are tender. This can be done ahead of time. If you really like garlic, you can use the whole head in this recipe.