Prep 24 hrs
Cook 45 mins
You HAVE to give these potatoes a try. I saw them on "Easy Entertaining" on the Food Network, and I gave them a shot. WOW! I have made these for 2 years now on Thanksgiving and Christmas. GARLIC LOVERS REJOYCE! I like to garnish with a little parsley for color.
For the Garlic Paste
- 3 whole garlic heads
- 1⁄2 cup pure olive oil
- sea salt
- fresh ground pepper
For the Potatoes
- 2 lbs yukon gold potatoes
- 1 -1 1⁄2 cup unsalted butter, at room temperature
- 1 tablespoon garlic paste
- 1 1⁄2 cups heavy cream, to taste
- sea salt, preferably gray sea salt
- fresh ground black pepper
- The night before, cube the potatoes, and put them in a large saucepan with salted cold water and place in the refrigerator overnight.
- Roast the garlic: Preheat the oven to 350 degrees F, peel the outermost layers of skin off the heads of garlic; cut off the top 1/3 of the heads to open the cloves and heat olive oil in a large oven-safe saute pan over medium heat; Add garlic, and saute for about 10 minutes; Season with salt and pepper and transfer pan to the oven to roast for 15 minutes; Remove from heat and let cool.
- For the garlic paste: Pop garlic cloves from their skins and place cloves in a blender, along with any olive oil left in the pan; Puree until smooth; you should have a paste-like consistency.
- For the potatoes: The next day, add some more salt and then bring to a boil over high heat.
- Cook until tender, about 10 minutes.
- Drain well, place potato cubes in a food mill, and grind to remove skins.
- Alternatively, smash the potatoes with a large fork or potato masher.
- Heat 1 tablespoon of the butter in a large saucepan over medium heat until the butter stops foaming and turns a light brown.
- Add the garlic paste and cook quickly.
- Add the cream, season, to taste, with salt and pepper, and bring to a boil.
- Reduce the heat to low and fold in potatoes with a wooded spoon or large whisk.
- Add the remaining butter by tablespoons, until taste suits you, stirring after each addition.
- Season with salt and pepper, to taste, and serve.
Loved the potatoes, sure did. The cream and garlic are wonderful. Thank you for posting this one! (BTW, there are no leftovers...)