Thursday, May 25, 2006

Garlic Mashed Potatoes

This does take some work, but it is SO worth it.

Peel and quarter 5 large russet or Yukon gold potatoes.
Boil for :10-:15 in salted water (1.5 tsp. salt per quart) until tender.
Drain.
Return to the pan and saute for a minute or so to evaporate the moisture.
Put through a potato ricer or whip in an electric mixer at slow to medium speed.
Add driblets of hot milk or cream.
Simmer a head or two of garlic in 1 tbsp. butter or olive oil in a small covered saucepan for about :15 - until very tender but not brown.
Continue to simmer the garlic in 1/2 c. cream or milk for :10 until very tender.
Season with salt and white pepper, beating in up to 1/2 c.of hot milk or cream by spoonfuls, alternating with 1/2 tbsp. servings of butter.
If not serving at once, set pot over almost simmering water and cover loosely - the potatoes must have a little air circulation.
They will keep for an hour or more like this. Stir once in a while, adding a little more butter if you want before serving.

This recipe is from Julia Child's cookbook "Julia's Kitchen Wisdom". In spite of the title, there are some really yummy recipes in here.

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