Garlic Mashed Potatoes - 2 Recipe - Cooking Index
Garlic Mashed Potatoes - 2 Recipe - Cooking Index
| 6 | Garlic | |
| 6 | Shallots | |
| Olive oil | ||
| Salt/pepper | ||
| 5 tablespoons | 75ml | Butter - cold |
| 1 | Cream | |
| 2 1/2 lbs | 1135g / 40oz | Potatoes - good, peeled |
Place shallots and garlic on a small piece of aluminum foil, sprinkle with 2 teaspoons olive oil, add 1 teaspoon salt, and sever good turns of the pepper mill. Wrap all this into the aluminum foil, making a large "Hershey Kiss." Roast in oven at 350F for 45 min. Thoroughly mash with a fork when done.
Place potatoes in cold, salted water and quickly raise to boil. Cook until potatoes are just soft enough to easily pierce with a fork -- do not overcook -- they become mushy. While potatoes cook, heat cream in a sauce pan without letting it boil. When potatoes are done, pour off water and place back on the stove and let all the water evaporate. Mash the potatoes with potato masher. Slowly whip in hot cream until you achieve desired consistency -- they can become quite light and fluffy. Whip in the butter, piece by piece. Fold in shallots and garlic.
Adjust seasoning to taste.
NB: If you do this right and often, you will literally whip your arms into shape in no time!
Source:
Lilly, Reginald
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