Garlic Mashed Potatoes
Cooks magazine, September October 2000, number 46
Avoid using unusually large garlic cloves, which will not soften adequately during roasting. Yukon Gold, red, russet, or white potatoes can be used. Each turns out a different texture. For smooth mash potatoes use a food mill or ricer with the finest disk. For chunky mashed potatoes use a masher, reduce the ½ and ½ to ¾ cup and mash the garlic to a paste with a fork before you add it to the potatoes.
Ingredients:
22 small to medium-large garlic cloves (about 3 ounces, or 2/J cup) from 2 medium heads garlic, skins left on
2 pounds potatoes, unpeeled and scrubbed
8 tablespoons (I stick) unsalted butter. melted
1 cup half-and-half. warm
I 1/ 2 teaspoons salt
Ground black pepper
l. Toast garlic, covered in a small skillet over lowest possible heat, shaking the pan frequently, until cloves are dark spotty brown and slightly softened about 22 minutes. Off heat, let stand covered until fully softened, 15-20 minutes. Peel cloves and with a pairing knife cut off woody root end and set aside.
2.While garlic is toasting, place potatoes in a large saucepan 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 (a paring knife can be slipped into the center meeting little resistance) 20 to 30 minutes. Drain
3.Set a food mill or ricer over now empty but still warm saucepan. Spear potato with a dinner fork and then peel back the skin with a paring knife. Working in batches, cut peeled potatoes into rough chunks, and drop into hopper of food mill or potato ricer along with peeled garlic. Process or rice potatoes into saucepan
4)Stir in butter with a wooden spoon until incorporated; gently whisk in half and half, salt and pepper to taste. Serve immediately.