- 4 cups peeled and diced white potatoes (about 2 pounds)
- 3/4 cup heavy cream
- 1 head Roasted Garlic, pulp removed
- 1/8 teaspoon freshly ground white pepper
Combine the potatoes and 1 teaspoon of 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 2 minutes to dehydrate them. Add the cream and garlic pulp. Stir to mix well. Add the white pepper. Mix well. **If omitting the bacon and bacon fat add 2 tablespoons of butter and 1/2 teaspoon of salt.
Recipe courtesy of Emeril Lagasse, 2000