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Thanksgiving: Garlic Mashed Potatoes

Source of Recipe

From "America's Test Kitchen Thanksgiving Playbook"


Recipe Introduction

"Avoid using unusually large garlic cloves, which will not soften adequately during toasting. Russet potatoes make the fluffiest mashed potatoes, but Yukon Gold, red, or white potatoes can also be used—each turns out a different texture. For smooth mashed potatoes, use a food mill or potato ricer fitted with finest disk. To make chunky mashed potatoes, use a potato masher, decrease the half-and-half to ¾ cup, and mash the garlic to a paste with a fork before you add it to the potatoes."

List of Ingredients

â—¦ 22 cloves garlic, unpeeled
â—¦ 2 pounds russet potatoes, unpeeled
â—¦ 8 tablespoons unsalted butter, melted
â—¦ 1 cup half-and-half, warmed
â—¦ Salt and pepper


Recipe

Toast garlic, covered, in 8-inch skillet over low heat, shaking pan frequently, until cloves are dark spotty brown and slightly softened, about 22 minutes. Off heat, let stand, covered, until fully softened, 15 to 20 minutes. Using paring knife, cut off woody root end and peel cloves. Set aside.

While garlic is toasting, place potatoes in large saucepan and cover with 1 inch cold water. Bring to boil, reduce heat to medium-low, and simmer until paring knife can be slipped into and out of center of potatoes with very little resistance, 20 to 30 minutes. Drain potatoes.

Set food mill or ricer over now-empty saucepan. Using potholder (to hold potatoes) and paring knife, peel skin from potatoes. Working in batches, cut peeled potatoes into large chunks, then press or mill potatoes and reserved garlic into saucepan. Stir in melted butter until incorporated, then gently whisk in half-and-half and 1 ½ teaspoons salt. Season with pepper to taste, and serve immediately.

Serves 4