Garlic Mashed Potatoes (Serves 6)
Copyright 2004, Barefoot in Paris by Ina Garten, Clarkson/Potter Publishers, All Rights Reserved
Photo: Quentin Bacon
1/2 cup garlic cloves, peeled (about 1 head)
1 cup extra-virgin olive oil
3 pounds Yukon gold potatoes, peeled and quartered
1 teaspoon freshly ground black pepper
1/4 cup heavy cream, half-and-half, or crème fraîche
In a small saucepan, bring the garlic and oil to a boil, then turn the heat to low and cook uncovered for 5 minutes, or until the garlic is lightly browned. Turn off the heat and set aside. The garlic will continue to cook in the oil.
Meanwhile, place the potatoes in a large pot of salted water, bring to a boil, and cook for 15 to 20 minutes, until the potatoes are very tender. With a slotted spoon, remove the potatoes from the water, reserving the cooking water, and remove the garlic from the oil, reserving the oil.
Process the potatoes and garlic through a food mill fitted with the medium disc. Add the reserved olive oil, 2 teaspoons of salt, the pepper, cream, and 3/4 cup of the cooking water to the potatoes and mix with a wooden spoon. Add more cooking water, if necessary, until the potatoes are creamy but still firm. Season to taste and serve hot.