Email to Cat      

Thanksgiving: Garlic-Mascarpone Mashed Potatoes with Leeks

Source of Recipe

From "Thanksgiving 101" by Rick Rodgers


Recipe Introduction

"You simply won't find a more sinful, more awe-inspiring mashed potato recipe on the planet. At first I balked at putting them on my Thanksgiving menu, which is hardly lacking in flavors or calories. But I knew I did the right thing when one guest remarked, 'No offense, but next year, let's serve these potatoes as the main course and serve the turkey on the side.' Because these are at their best when served immediately after making, have everything ready to roll so there's no last-minute confusion."

List of Ingredients

Leeks:
â—¦ 4 tablespoons (½ stick) unsalted butter
â—¦ 6 large leeks, white and pale green parts only, coarsely chopped and well washed (4 cups)
â—¦ Salt and freshly ground black pepper

Garlic Mashed Potatoes:
â—¦ 4 pounds baking potatoes (such as russet, Idaho, Burbank, or Eastern)
â—¦ Salt
â—¦ ½ cup milk, heated
â—¦ 12 cloves garlic, coarsely chopped
â—¦ One 8-ounce container mascarpone, at room temperature
â—¦ 6 tablespoons (¾ stick) unsalted butter, at room temperature


Recipe

To prepare the leeks, melt the butter in a large skillet over medium heat. Add the leeks and cover. Cook, stirring occasionally, until the leeks are golden brown, about 20 minutes. Season with salt and pepper. Remove from the heat. (The leeks can be prepared 1 day ahead, cooled, covered, and refrigerated. Reheat in a skillet over medium heat.)

To make the potatoes, peel the potatoes and cut them into 1-inch chunks. Place the potatoes in a large pot of lightly salted water and cover. Bring to a boil over high heat. Reduce the heat to medium and cook until the potatoes are tender, about 25 minutes. Drain well.

Meanwhile, slowly heat the milk and garlic in a small saucepan over low heat until bubbles form around the edges of the milk. Remove from the heat and cover. Let stand to infuse the milk with the garlic, 15 to 30 minutes.

Mash the drained potatoes with a potato masher or handheld electric mixer. Add the mascarpone and butter. Mix, adding enough of the garlic-milk mixture to reach the desired consistency. Season with salt and pepper. Transfer to a serving bowl and top with the leeks.
Serve immediately.

Makes 8 servings