Foodie Friday--Garlic Mashed Potatoes

 Foodie Friday-October 16

Garlic Mashed Potatoes

Foodie Friday is hosted by Michael of Designs by Gollum who always has wonderful food and recipes.  Click here to see what's cooking in the kitchens of many bloggers today.  I, myself, had the most delicious Garlic Mashed Potatoes for dinner Sunday.  I usually just wing it when making mashed potatoes but Sunday I mostly followed the wonderful food icon, Ina Gartner, for this recipe which I share today.  I think Ina and Julia Child share some of the same techniques.  One of them is to cook each vegetable separately before putting them together.  At least that is what Ina did in this recipe when she instructs to cook the garlic in olive oil first, then combine with the cooked potatoes when mashing them.

1/2 cup garlic cloves, peeled
1 cup extra-virgin olive oil
3 pounds Yukon gold potatoes, peeled and quartered (I used Idaho russets)
Kosher salt
1 teaspoon freshly ground black pepper
1/4 cup heavy cream, half and half, or creme fraiche (I used buttermilk)
In a small saucepan, bring the garlic and oil to a boilk then turn the heat to low and cook uncovered for 5 minutes, or until the garlic is lightly browned.  Turn offf the heat and set aside.  The garlic will continue to cook in the oil.
Meanwhile, place the potatoes in a large pot of salted water, bring to a boil, and cook for 15 to 20 minutes, until the potatoes are very tender.  With a slotted spoon remove the potatoes from the water, reserving the cooking water, and remove the garlic from the oil, reserving the oil.
Process the potatoes and garlic through a food mill fitted with the medium disc.  Add the reserved olive oil, 2 teaspoons of salt, the pepper, cream, and 3/4 cup of the cooking water to the potatoes ad mix with a wooden spoon.  Add more cooking water, if necessary, until the potatoes are creamy but still firm.  ( I did not use the cooking water, but used more buttermilk instead. I also did not use all the olive oil.  I added 3 big serving spoons of oil only and it seemed like plenty).  Yumm.
A side note:  To make ahead, keep the potatoes warm in a heat-proof bowl set over  simmering water.
Enjoy reading other wonderful recipes today by going to Designs by Gollum.