Want to add a little sizzle to your Thanksgiving mashed potatoes?
MASHED POTATOES WITH ROASTED GARLIC
- 1 pound whole garlic heads
- 1/2 cup pure olive oil
- Gray sea salt
- Freshly ground pepper
- 2 pounds Yukon Gold potatoes
- 3 sticks unsalted butter, at room temperature
- 1 tablespoon garlic paste
- 1 1/2 cups heavy cream, or more to taste
- 1/2 to 2/3 cup extra-virgin olive oil
- Start with the roasted garlic, and preheat the oven to 350 degrees F.
- Peel the outermost layers of skin off the heads of garlic. Cut off the top one-third of the heads to open the cloves.
- Heat olive oil in a large oven-safe saute pan over medium heat. Add garlic, cut sides up, and saute for about 10 minutes. Season with salt and pepper.
- Transfer pan to oven and roast for 15 minutes. Remove from heat and let cool.
- Pop garlic cloves from their skins and place cloves in a blender, along with any olive oil left in the pan. Puree until smooth, with a paste-like consistency.
- Cube the potatoes. Place in a large saucepan with salted cold water, and place in the refrigerator overnight.
- The next day, add some more salt and bring to a boil over high heat. Cook until tender (about 10 minutes).
- Drain well, place potato cubes in a food mill, and grind to remove skins.
- Heat 1 tablespoon of the butter in a large saucepan over medium heat until the butter stops foaming and turns light brown.
- Add garlic paste and cook quickly.
- Add the cream, then season to taste with salt and pepper, and bring to a boil.
- Reduce the heat to low and fold in potatoes with a wooded spoon or large whisk.
- Add the remaining butter by tablespoons, stirring after each addition.
- Stir in the extra-virgin olive oil. Season with salt and pepper to taste, and serve.
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