Food Network: Creamed Potatoes with Spinach and Roasted Garlic

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Creamed Potatoes with Spinach and Roasted Garlic
Recipe courtesy Emeril's Creole Christmas by Emeril Lagasse with Marcelle Bienvenu, published by William Morrow and Company, Inc., 1997

Ingredients
4 cups peeled and diced white potatoes (about 2
pounds)
1 1/2 teaspoons salt
3/4 cup heavy cream
1/4 cup (1/2 stick) unsalted butter, cut into cubes
1 head Roasted Garlic, recipe follows
2 cups thoroughly washed, stemmed, and roughly torn spinach
1/8 teaspoon freshly ground white pepper

Instructions

Combine the potatoes and 1 teaspoon of the salt in a
large saucepan over medium heat. Cover the potatoes with water and cook until
fork-tender, about 20 minutes. Drain.

Return the potatoes to the pan and, over low heat, stir them with a fork or wire
whisk for about 1 minute to dehydrate them. Add the cream, butter, garlic, and
spinach. Stir to mix well. Add the remaining 1/2 teaspoon salt and the white
pepper. Mix well. Serve immediately.

Roasted Garlic:
1 head garlic
1/2 teaspoon olive oil

Pinch salt
Pinch freshly ground black pepper

Preheat the oven to 400 degrees F.

Cut a small square of aluminum foil. Cut the garlic head in half and place on the
foil. Drizzle both halves with the oil and season with the salt and pepper. Bring
the ends of the foil together to make a small bag or pouch. Bake until the garlic
is tender, about 45 minutes.

Remove the bag from the oven and carefully open it up a bit. Return to the oven
for about 10 minutes more. Remove from the oven and let cool. Remove the flesh by
squeezing each half head between your thumb and index finger. Use immediately or
refrigerate in a little olive oil in an airtight container for 2 to 3 days.

Yield: about 2 tablespoons