Recipes : Garlic Mashed Potatoes : Food Network

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Garlic Mashed Potatoes
2004, Barefoot in Paris, All Rights Reserved

Directions
1/2 cup garlic cloves, peeled (about 1 head)

Ingredients
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 creme fraiche

Directions
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 disk.
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.