Garlic Mashed Potatoes
List of Ingredients
2 1/4 pounds Russet potatoes, unpeeled, scrubbed (about 6 medium potatoes)
22 to 30 small to medium-large garlic cloves, skins left on, (1 1/2 to 2 garlic heads or 3 to 4 ounces)
8 Tablespoons (1 stick) unsalted butter, melted
1 Cup half-and-half, warm
1 1/2 teaspoon salt
Ground black pepperRecipe
1. Toast galic cloves with skins left on in small dry skillet over lowest possible heat, shaking frequently, until cloves are dark spotty brown and slightly softened, about 22 minites. Turn heat off, let stand covered, until fully softened, 15 to 20 minutes. Peel cloves with a paring knife, cut off woody root end and set aside.
(Note: a very light coat of olive oil in skillet will help in cleaning skillet afterwards. Two whole heads of garlic is really not too much when toasted this way)
2. While garlic is toasting, place potatoes in a large pot and cover with 1 inch of water. Bring to a boil over high heat; reduce heat to medium-low and simmer until potatoes are tender, (20 to 30 minutes). Drain.
3. Cut potatoes into pieces and use ricer to rice potatoes into empty but still warm pot. Use a garlic press and press garlic cloves into ricer with potatoes.
(Note: Potatoes may be peeled before riceing or not. The peelings will not go through the ricer. The peelings may be removed and discarded or may be added to the riced potatoes.... I use the peelings as they are the most nutritious part of the potatoe.)
4. Stir in melted butter with wooden spoon until incorporated; gently whisk in half-and-half, salt and pepper to taste. Serve immediately.
Serves 4
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