Garlic Mashed Potatoes
Source of Recipe
Fine Living
List of Ingredients
2 lbs. russet potatoes, peeled and cut into large chunks
1/2-cup (1 stick) unsalted butter, room temperature
1/2-cup NapaStyle Roasted Garlic Paste, or to taste
1-1/2 cups heavy cream, or more to taste
Gray salt and freshly ground pepper Recipe
Directions:
Preheat the oven to 325 degrees F.
Place the potatoes in a large saucepan with salted, cold water.
Cover and bring to a boil over high heat, cooking until tender (about 10 minutes).
Drain well, scatter on a baking sheet and allow to cool for several minutes.
Place in the oven to dry out (about 5 minutes).
Press the potatoes through a ricer. If you don't have a ricer, you can rub the potatoes through the large holes of a colander.
Heat 1 tablespoon of butter in a large saucepan over medium heat until the butter stops foaming and turns a light brown.
Add garlic paste and stir to mix.
Add the cream, season to taste with salt and pepper (for home-style cooking, black pepper is fine) and bring to a boil. If you're a glutton, add another cup of cream and cook until reduced by one third.
Reduce the heat to low and beat in the potatoes with a wooden spoon or large whisk.
Add the remaining butter by tablespoons, stirring vigorously after each addition. The butter will form an emulsion with the potatoes, creating a very smooth, unctuous puree instead of melting into a golden puddle.
Season with salt, pepper and garlic to taste.
Serve in a warm bowl or divide among plates
|
|
member logon
