Garlic Mashed Potatoes

Name: Garlic Mashed Potatoes
Prep time: 20 min
Total time: 1 h
Yield: 8
Ingredients: 1/2 c. garlic cloves, peeled (from about 1 head); 1 c. extra virgin olive oil; 3 lb. Yukon gold potatoes, peeled and quartered; Kosher salt; black pepper; 1/4 c. heavy cream, half-and-half, or crème fraîche

By Ina GartenPublished: Oct 8, 2013

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kate mathis

Yields:

Prep Time:

20 mins

Total Time:

1 hr

Cal/Serv:

430

These mashed potatoes have a delightfully creamy texture and are full of subtle garlic flavor, thanks to the cream, reserved garlic oil, and a little of the potato cooking water.

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Ingredients

1/2 cup
garlic cloves, peeled (from about 1 head)
1 cup
extra virgin olive oil
3 lb.
Yukon gold potatoes, peeled and quartered
Kosher salt
black pepper
1/4 cup
heavy cream, half-and-half, or crème fraîche

Directions

1. Step 1In 2-quart saucepan, heat garlic and oil on medium-high heat until bubbling. Reduce heat to low and cook 5 minutes or until garlic is lightly browned. Remove from heat.
2. Step 2Meanwhile, place potatoes in 6- to 7-quart sauce-pot of salted water; heat to boiling on high. Boil 15 to 20 minutes or until potatoes are very tender. With slotted spoon, remove potatoes from water and remove garlic from oil. Reserve cooking water and oil.
3. Step 3With food mill or potato masher, process potatoes and garlic until smooth.
4. Step 4In large bowl, with wooden spoon, combine potato mixture, reserved oil, cream, 2 teaspoon salt, and 1 teaspoon pepper. Stir in 1/2 to 3/4 cup reserved cooking water, adding more cooking water if necessary, until potatoes are creamy but not runny. Serve hot. To make ahead, transfer mashed potatoes to heatproof bowl. Cover with plastic wrap, pressing against surface of potatoes. To reheat, set bowl over small sauce-pot of simmering water for up to 2 hours.