with Roasted Garlic
Roasted garlic cloves are a mellow addition to mashed potatoes.
Yukon Gold potatoes have a rich potato-y flavor and a smooth (not too starchy) texture perfect for mashing. The roasted garlic in this recipe makes these potatoes irresistible, but you can use the proportions here to make perfectly delicious mashed potatoes without the garlic if you like. This recipe is also designed to yield 10 servings for Thanksgiving, but you can easily cut it in half for mashed potatoes any day of the week. Here’s the easiest way to cut a potato into even pieces for boiling: Cut the potato in half lengthwise, and lay both halves cut-side down on the cutting board. Cut each half in half or in thirds lengthwise again, and then line all those pieces up and cut them crosswise at even intervals. The actual size doesn’t matter as much as keeping your potato pieces all about the same size so that they’ll cook through evenly at the same rate.
4 lbs. Yukon Gold potatoes, unpeeled, cut into 1-inch pieces
1 Tbsp. plus 1 tsp. kosher salt
10 Tbsp. unsalted butter, at room temperature
Cloves from 2 heads roasted garlic (for directions, see the tip box on page 15)
1¼ cups heavy cream, at room temperature
Mashed Yukon Gold appeared in edibleVineyard Issue 4: Harvest 2009.
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