Recipe of the Month: June 2010
Roasted Garlic Mashed Potatoes Great With Grilled Steaks
- 16 new potatoes – halved (The smallest you can find. They are also called Red Creamers).
- 1 head Roasted Garlic – puréed (method below)
- 1/2 stick butter
- 1 cup heavy cream
- A three finger pinch of kosher salt
- Fresh ground pepper – to taste
- Cut the new potatoes in half and place in a large pot.
- If potatoes are bigger than a golf ball, cut into quarters.
- Add cold water (with a pinch of salt), to just cover the potatoes.
- Bring to boil and simmer for 10 minutes, or until just fork tender.
- Drain off the water and add the next five ingredients.
- Use a large fork or the blade of an electric beater and mash the potatoes by hand.
- Do not over beat your potatoes.
- There should be some chunks of potatoes there for texture.
- Preheat oven to 350 degrees.
- Place an entire head of garlic on a double thick piece of aluminum foil (6-inches square).
- Drizzle one tablespoon of olive oil over garlic head and sprinkle on a three finger pinch of kosher salt.
- Wrap the garlic up tight in the foil so oil does not leak out.
- Place in a 350 degree oven for ONE HOUR.
- Remove from oven and let cool completely.
- Cut the top of the garlic off at the largest end (where the grassy roots are).
- Squeeze out the garlic pulp and discard the shell.