Garlic Mashed Potatoes
Cooking With Jacques and Julia at Home
Notes: the drier your potatoes are, the more butter and milk you can add. Thus, drain the potatoes as soon as they are done and toss over moderate heat for a few seconds until the excess moisture evaporates and the potatoes begin the film the bottom of the pan.
Best potato to use is dry: very good russets such as Idahos.
Yield: 6 servings
3 pounds Idaho Russets (4 or 5 large) or Yukon gold or medium red potatoes
Salt
.5 to 1 cup hot milk, plus more if needed
2-4 Tbsp unsalted butter, at room temperature
Freshly ground pepper (white or black)
long fresh chives, a thick bunch, for garnish
Garlic Cream:
1 large head garlic
2/3 cup cream
1. Wash and peel the potatoes and cut in quarters, keeping them immersed in a bowl of cold water as you work to prevent discoloration. Put them in a large kettle with salted, cold water to cover (1.5 tsp salt to every quart).
2. Cover the pot and bring to the boil over high heat. Uncover, reduce the heat, and cook at medium boil for 10 to 15 minutes, or until the potatoes are easily pierced with a sharp knife. Test by eating a few bites. Drain through colander.
3. To dry the potatoes, return them to the empty dry pot. Set over moderate heat and toss the pieces just until the pan begins to film.
4. Transfer the hot potatoes to the bowl of an electric mixer fitted with paddle attachment. Mix at low speed to break up the pieces for a few seconds, then whip at medium speed, adding about 1/3 to 1/2 cup of the hot milk. Still beating, add 1 tbsp or two of butter, 1 tsp of salt, and several grinds of pepper. Stop and taste the potatoes, scraping down the sides of the bowl and clearing the paddle if necessary. Adjust the seasonings and beat in more milk and butter (or garlic cream) as you wish.
Garlic Cream:
Separate the cloves of 1 large head of garlic and peel them. Put them in a small, high-sided saucepan with 2/3 cup heavy cream. Bring to simmer. Turn down the heat to low- barest simmer- and simmer for 25 minutes or until very tender; the cream will have reduced and thickened. Strain through a fine-meshed sieve, pressing the garlic through and scraping the puree off the bottom of the sieve. Stir the puree and cream into the hot mashed potatoes immediately before serving.
Holding Mashed Potatoes for Later Service:
Place the bowl (or pan) of potatoes in a larger skillet with a few inches of hot- not simmering- water. Cover the bowl or pan of potatoes with a pot lid and stick in a wooden spoon to leave an air space open (very important!). Stir up vigorously every 10 minutes or so. Potatoes can be kept for up to 2-3 hours. To reheat, bring the surrounding water to a simmer and beat the potatoes with a spoon or spatula to lighten and/or to incorporate the covering layer of milk. Add more butter or milk if desired.
Posted by cheryl at December 25, 2007 02:37 PM