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