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Garlic Mashed Potatoes

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
  • Kosher salt
  • 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.

Copyright 2004, Barefoot in Paris by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved

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