Thursday, November 16, 2006
Mashed Potatoes with Garlic Cream
1 1/2 pound Russet potatoes, peeled and halved
12 garlic cloves, peeled
3/4 cup whipping cream
12 tablespoons butter
Place potatoes in a large stockpot. Cover with water and salt the water. Bring to a boil over high heat, reduce to low and simmer until the potatoes are tender, about 20 minutes. Drain the water well and place two clean kitchen towels on top of the potatoes and cover stockpot with the lid and let rest about 10 minutes. This will absorb a lot of excess steam from the potatoes enabling the potatoes to be fluffy. Press the potatoes through a food mill, ricer or a sieve. Meanwhile, place the garlic in a saucepan and about 3 cups of water. Over medium heat, bring to a boil, strain the garlic and rinse with cold water. Repeat this process two more times. Chop the garlic finely or push through a garlic press. Place back in the saucepan and add butter, and cream. Melt the butter over low heat and stir to combine. Combine the garlic cream with the potatoes and mash until smooth. Season with salt and pepper to taste. Serve immediately. If you make the potatoes in advance, re-warm them in a double boiler. If you don’t have a large enough double boiler, then place the potatoes in a large metal bowl that will fit part way in a large pot. Fill that pot half way with water, or enough water so that it won’t touch the mixing bowl. Re-warm the potatoes over medium high, stirring occasionally.