Garlic Infused Mashed Potatoes

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Garlic Infused Mashed Potatoes

 

Recipe By :

Serving Size : 0 Preparation Time :0:00

Categories : Grains, Pilafs And Potatoes

 

Amount Measure Ingredient -- Preparation Method

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22 cloves garlic cloves (about -- see note**

garlic -- skins left on

2 pounds potatoes -- unpeeled and scrubbed

8 tablespoons unsalted butter -- (1 stick) melted

1 cup half-and-half -- warm

1 ½ teaspoons salt

Ground black pepper

 

1. Toast garlic, covered, in small skillet over lowest possible heat,

shaking pan frequently, until cloves are dark spotty brown and slightly

softened, about 22 minutes. Off heat, let stand, covered, until fully

softened, 15 to 20 minutes. Peel cloves and, with paring knife, cut off

woody root end. Set aside.

2. While garlic is toasting, place potatoes in large saucepan and cover with

1 inch water. Bring to boil over high heat; reduce heat to medium-low and

simmer until potatoes are tender (a paring knife can be slipped into and out

of center of potatoes with very little resistance), 20 to 30 minutes. Drain.

3. Set food mill or ricer over now empty but still warm saucepan. Spear

potato with dinner fork, then peel back skin with 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 wooden spoon until incorporated; gently whisk in

half-and-half, salt, and pepper to taste. Serve immediately.

 

 

Source:

" Cook's Illustrated web site (

http://www.americastestkitchen.com/Promotions/43.htm ) "

 

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Per serving: 1530 Calories (kcal); 93g Total Fat; (53% calories from fat);

20g Protein; 163g Carbohydrate; 248mg Cholesterol; 67mg Sodium

Food Exchanges: 11 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 18 1/2

Fat; 0 Other Carbohydrates

 

NOTES : **22 small to medium-large garlic cloves (about

3 ounces, or 2/3 cup) from 2 medium heads

 

 

There are two secrets to this recipe. First, the potatoes are boiled whole

and in their skins to prevent them from becoming waterlogged. Second, the

garlic is toasted in a covered skillet to create nutty, sweet cloves that

are soft enough to work into the boiled potatoes. Russet, red, or Yukon Gold

potatoes can be used—each turns out a different texture. Russets make

fluffy, creamy mashed potatoes, while red potatoes become dense and velvety

when mashed. Yukon Golds are somewhere in between, with a pleasing yellow

color and buttery, sweet flavor. As for the garlic, avoid using unusually

large garlic cloves, which will not soften adequately during toasting. For

smooth mashed potatoes, a food mill or potato ricer fitted with the finest

disk is the best choice. For chunky mashed potatoes, use a potato masher,

decrease the half-and-half to ¾ cup, and mash the garlic to a paste with a

fork before you add it to the potatoes.

 

Nutr. Assoc. : 0 0 0 0 0 0 0