Start with two pounds (0.9 kg) russet potatoes (about two large ones), 20 cloves of garlic (with the skins on), 1/2 cup heavy cream, and 4 oz. unsalted butter. Russet potatoes are used because they are higher in starch than other potato varieties. If we used red potatoes or other waxy varieties, the mashed potatoes would not be as smooth and creamy.
Toss the garlic into a pan and heat with a lid on over low heat. Any size pan will do as long as it has a lid.
Keep the garlic over low heat and toss occasionally until the garlic cloves become darker in color and develop dark spots, about twenty minutes. Remove the garlic from the heat and leave covered for another twenty minutes. Once the garlic has cooled from the toasting (and mild steam), remove them and peel them. Cut off the woody ends of the garlic as well.
Meanwhile, bring enough water to cover the potatoes (about 3 quarts should be enough) to a boil. Wash, peel, and chop the potatoes into rough 1 inch cubes.
Boil the potatoes over medium heat for ten minutes (or until potatoes are soft throughout). While the potatoes are cooking, warm up the heavy cream either in a small pot or in the microwave oven. Don't boil the cream, just warm it up so it's not cold when we add it to the potatoes later.
Drain the water from the potatoes. If the potatoes are wet or soggy, return the potatoes to the pot and cook over low heat while stirring cook off any extra water.
The potatoes can be mashed through a variety of methods (such as a potato ricer or a wire masher), but one of the creamiest methods is using an electric mixer. Pour the potatoes into the mixing bowl of your mixer and add the toasted garlic. I like running the garlic through a garlic press or chopping and mashing them first with a knife. Add the butter in chunks to the potatoes (the heat of the potatoes will melt the butter), and mix on low speed.
Add the heavy cream to the mixture and mix. Add salt and white pepper to taste. Once the mashed potatoes are creamy and smooth, stop mixing and remove to a serving bowl. Be careful not to over mix because the potatoes can become gummy when overworked. (If desired, the mashed potatoes can be dressed up with a dash of paprika and a sprinkling of fresh parsley.)}?>
Creamy Garlic Mashed Potatoes (serves 8)
|2 lb. (900 g) russet potatoes||peel and chop into 1 in. cubes||boil until soft (10 min.)||drain||mix||mix||mix||season to taste and mix until smooth & creamy|
|20 cloves toasted garlic||chop and mash|
|4 oz. (110 g) butter|
|1/2 cup (120 mL) heavy cream||warm|
|Cloves of garlic||heat, covered, on low for 20 min.||let cool, covered, for 20 min.||remove skins and woody ends|