Wednesday, September 22, 2010

Roast Garlic Mashed Potatoes

I've been working on a recipe for Roast Garlic Mashed Potatoes.  This is not my mother's mashed potatoes, which in Paula Deen style, were so very rich with butter and cream.  They aren't perfectly creaming and smooth, either, in Martha Stewart style.  I have no problems with a few lumps in mashed potatoes.  Actually prefer it.

This started yesterday.  I roasted the garlic.  It's worth it because of the extra flavor and doesn't take that much time, but I do all my cooking after dark, so planning is necessary.  The total truth is that I don't like raw garlic in some things and sauted garlic is easy to burn.

Somewhere around 2 to 2 1/4 pound of yukon gold potatoes.  I'm going to say this many.

Peel them.  I use a paring knife and cut against my thumb.  What most people call a potato peeler, I use to peel carrots.  One of these days, I'll get around to another blog post about peeling.  I did lots of it at an early age.  My mother and grandmother picked and canned or froze produce all summer long.  I spent many a summer afternoon belly-up to the sink, peeling and slicing things, so let's just say I have a couple opinions about that. 

Cut each peeled potato in half, unless they are big.  Then, cut them in quarters.  Put them in a large sauce pan or small stew pot and cover with water.  I add about a good teaspoon of salt and start heating them.  At a slow steady boil, cook them until they stick easily with a fork.  

Place a big colander into the sink.  Turn on the cold water.  Carefully pour the pot, water and potatoes, into the colander.  I'm not sure why I do the cold water thing.  I'm not usually prone to old wife's tales, but it makes good sense to me that it is not good for the plumbing to pour boiling water into it.  On the other hand, maybe it's just fine.  That's just how I do it. 

Return the cooked potatoes to the same pot.  Add 1 T. butter, 2 T. olive oil and 1/2 cup  Tillamook Sour Cream.  You can substitute other good commercial sour cream if you don't live in the Pacific Northwest.  1/2 t. of salt or more if you like it.  Actually, I like a little more.   1/4 t. freshly ground black pepper. 

Mash with a potato masher.  The one on the right is just like the one my Mom had, I think.  I bought it at a garage sale.  But the one on the left is my favorite to actually use. 

Another option includes a food mill, which actually works pretty well for this type of thing.  They are functional, cheap, easy to find.  They go easily in the dishwasher.  I believe I bought this thing at the Goodwill on 78th just east of 99 highway. 

I like my masher, but I've also used my nice little Black & Decker hand mixer to mash potatoes many times.  So there is another option. 

Put the roasted garlic from the night before on the cutting board and give it a good chop.

Add it to the potatoes and mix with a big spoon.   

Actually, I've been thinking that this would be good with more garlic.  Next time, I may roast more, so don't be scared of this amount of garlic.  It is a really happy thing. 

Remember to trust me.

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