Garlic Mashed Potatoes
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Ingredients
2 lbs. russet potatoes, peeled and cut into large chunks
1/2-cup (1 stick) unsalted butter, room temperature
1/2-cup NapaStyle Roasted Garlic Paste, or to taste
1-1/2 cups heavy cream, or more to taste
Gray salt and freshly ground pepper
1/2-cup (1 stick) unsalted butter, room temperature
1/2-cup NapaStyle Roasted Garlic Paste, or to taste
1-1/2 cups heavy cream, or more to taste
Gray salt and freshly ground pepper
Cooking Instructions
1. Preheat the oven to 325 degrees F.
2. Place the potatoes in a large saucepan with salted, cold water.
3. Cover and bring to a boil over high heat, cooking until tender (about 10 minutes).
4. Drain well, scatter on a baking sheet and allow to cool for several minutes.
5. Place in the oven to dry out (about 5 minutes).
6. Press the potatoes through a ricer. If you do not have a ricer, you can rub the potatoes through the large holes of a colander.
7. Heat 1 tablespoon of butter in a large saucepan over medium heat until the butter stops foaming and turns a light brown.
8. Add garlic paste and stir to mix.
9. Add the cream, season to taste with salt and pepper (for home-style cooking, black pepper is fine) and bring to a boil. If you are a glutton, add another cup of cream and cook until reduced by one third.
10. Reduce the heat to low and beat in the potatoes with a wooden spoon or large whisk.
11. Add the remaining butter by tablespoons, stirring vigorously after each addition. The butter will form an emulsion with the potatoes, creating a very smooth, unctuous puree instead of melting into a golden puddle.
12. Season with salt, pepper and garlic to taste.
13. Serve in a warm bowl or divide among plates.
2. Place the potatoes in a large saucepan with salted, cold water.
3. Cover and bring to a boil over high heat, cooking until tender (about 10 minutes).
4. Drain well, scatter on a baking sheet and allow to cool for several minutes.
5. Place in the oven to dry out (about 5 minutes).
6. Press the potatoes through a ricer. If you do not have a ricer, you can rub the potatoes through the large holes of a colander.
7. Heat 1 tablespoon of butter in a large saucepan over medium heat until the butter stops foaming and turns a light brown.
8. Add garlic paste and stir to mix.
9. Add the cream, season to taste with salt and pepper (for home-style cooking, black pepper is fine) and bring to a boil. If you are a glutton, add another cup of cream and cook until reduced by one third.
10. Reduce the heat to low and beat in the potatoes with a wooden spoon or large whisk.
11. Add the remaining butter by tablespoons, stirring vigorously after each addition. The butter will form an emulsion with the potatoes, creating a very smooth, unctuous puree instead of melting into a golden puddle.
12. Season with salt, pepper and garlic to taste.
13. Serve in a warm bowl or divide among plates.
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