Garlicky Mashed Potatoes

Recipe Ingredients

2		Garlic
2 tablespoons	30ml	Olive oil
1/4 cup	59ml	White vermouth
		= (or dry white wine)
1/4 cup	59ml	Canned low-salt chicken broth
3 1/2 lbs	1589g / 56oz	Yukon Gold potatoes - peeled, and
		Cut into 2" pieces
1 cup	237ml	Half-and-half
6 tablespoons	90ml	Butter - (3/4 stick) - room temperature
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Preheat oven to 375 degrees. Remove papery outer skins from garlic heads. Cut off top 1/4-inch of each head. Place garlic heads in small baking dish. Drizzle with oil. Bring vermouth and broth to boil in saucepan. Pour vermouth mixture around garlic. Cover and bake until garlic is very tender, about 45 minutes. Cool slightly. Squeeze garlic from skins into small bowl. Mash garlic with fork. (Roasted garlic can be made 1 day ahead. Cover and chill.)

Place potatoes in large pot with enough cold water to cover. Bring to boil. Cover partially and cook until potatoes are very tender, about 20 minutes. Drain. Return potatoes to pot and mash. Heat half-and-half in small saucepan until hot. Add to potatoes and mix well. Mix in roasted garlic and butter. Season to taste with salt and pepper.

This recipe yields 10 servings.

Source:
Bon Appetit, November 2001

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