Sunday, September 28, 2008
Roasted garlic mashed potatoes from Martha Stewart
I really love this recipe for roasted garlic mashed potatoes from Martha Stewart. I've been making it for several years now, and it's a family favorite. I just whipped up a batch last night for the August/September birthday party at Steve's house today. (We're celebrating all the August and September birthdays in one big party, including mine, so we don't have to have a million separate parties.) I wish I made my own homemade gravy, but I'm not to that level of culinary expertise yet. I do like to buy the Boston Market line of gravies, though. They taste pretty good for store bought, and the price isn't too bad.
Here's the recipe, but feel free to embellish it if you want. When adding the salt and pepper, I always add my own concoction of flavored salt, pepper, and secret seasonings (one of them being garlic bread seasoning). And don't cheat by using garlic from a jar. The real thing is worth it, and the garlic makes your kitchen smell heavenly while it's roasting in the oven.
Roasted Garlic Mashed Potatoes
You can prepare mashed potatoes several hours before dinner, but only use two-thirds of the cream. Half an hour before serving, place the potatoes in a heat-proof bowl set over a pan of barely simmering water; warm, stirring occasionally, until heated through. Just before serving, mix in the remaining cream.
* 2 large garlic
* 1 Teaspoon olive oil
* 4 Pounds all-purpose Maine potatoes peeled and quartered
* Salt and freshly ground black pepper
* 8 Tablespoons (1 stick) unsalted butter
* 1 1/4 Cups heavy cream
1. Heat oven to 425 degrees;. Slice tops 1/4-inch off garlic heads, and discard. Coat heads with olive oil, and wrap heads in aluminum foil. Bake until tender and golden, about 45 minutes. Remove from oven, and let stand until cool enough to handle. Carefully peel garlic cloves; set aside.
2. Place potatoes in a large stockpot, cover with cold salted water, and bring to a boil. Cook until very tender, about 12 minutes. Drain in a colander, and pass through a potato ricer or food mill over a large bowl.
3. Heat butter and cream in a saucepan until butter has melted and cream is hot. Pour over riced potatoes, season with salt and pepper, and stir well to combine. Gently stir in the roasted garlic cloves; serve.