Feast: Garlic Mashed Potatoes · GF (plenty)
1 head of garlic, peeled
4 ounces (1 stick) unsalted butter, melted
4 pounds potatoes, peeled if you like, cubed
1 cup whole milk
1/2 cup cream
Combine the garlic and butter in an oven safe dish and roast in a 350° oven for about 20 minutes, or until the garlic is tender.
Meanwhile, put the potatoes in a large pot, fill with water and salt liberally. Bring the water to a boil, then turn the heat down so the water bubbles steadily. Simmer the potatoes until tender, about 25 minutes.
In another pot, bring the milk and cream to a simmer, shut of the heat and set aside until needed.
Drain the potatoes, and then either mash with a potato masher or run through a ricer. Smash the garlic with a fork, or press it too through the ricer, add in the butter as well. Stir in the cream/milk mixture, bearing in mind you may not need all of it. Salt and pepper to taste.
For a final, and extra luxurious step, put the potatoes under a broiler for just a minute, to brown the tops.
To see the rest of our meal, read Thanksgiving Heritage, which we’ve loaded with pictures, links and recipes.
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