Garlic Mashed Potatoes
Once you have added this cooking with
garlic recipes to a menu that features a grilled steak or a crisp
crusted, roast rack of lamb, you will never go back to plain mashed
potatoes again, unless, of course garlic is not high on your list of
favorite flavors. This is very simple to cook.
Makes 6 servings
4 tablespoons (1/2 stick) butter
2 small head garlic, separated into cloves, boiled in water to cover
for 5 minutes, drained and peeled
1/3 cup heavy cream
3 large baking potatoes, peeled and cubed
Salt and freshly ground black pepper to taste
3 tablespoons chopped fresh parsley
Melt 2 tablespoons of the butter in a small skillet over very low heat.
Add the garlic, cover and cook, shaking the skillet from time tot time
to keep the cloves from sticking and burning, until very tender, 25 or
30 minutes. Raised the heat to high and stir in the cream. Cook 1
Pour the garlic and reduced cream into a blender or food processor and
process until smooth.
Meanwhile, boil the potatoes in a medium size saucepan of salted water
to cover until tender, up to 20 minutes. Drain the cooked potatoes.
Push them through a ricer or mash with a potato masher until fluffy.
Stir in the remaining 2 tablespoons of butter. Beat the garlic puree
into the potatoes and season well with salt and pepper. Stir in the
Spoon the mashed potatoes into a medium size saucepan. Dry over very
low heat, stirring form time tot time until the potatoes are thick and
smooth. Be careful not to scorch them on the bottom. Serve very hot.
Note: these potatoes can be made ahead of time and reheated, covered,
in the microwave for 2 minutes on high.