SMASHED POTATOES w/RSTD GARLIC GRAVY

By BobD

Ingredients

• 8 SERVINGS
• FOR ROASTED-GARLIC AND VEGETABLE STOCK
• 1 large head garlic
• 2 tablespoons olive oil plus additional for drizzling
• 1 leek, quartered and washed (see Tips)
• 1 onion, left unpeeled, quartered
• 2 carrots, quartered
• 1 parsnip, quartered
• 2 celery ribs, quartered
• 1 Turkish or 1/2 California bay leaf
• 1/2 teaspoon black peppercorns
• 1/2 cup dry white wine
• 1/3 cup soy sauce
• 6 cups cold water
• FOR POTATOES
• 4 lb boiling potatoes
• 3 tablespoons unsalted butter, cut into pieces
• 3 tablespoons extra-virgin olive oil
• FOR GRAVY
• 5 tablespoons unsalted butter
• 1/3 cup all-purpose flour

Details

Servings 8
Adapted from gourmet.com

Preparation

Step 1

ROAST GARLIC AND MAKE STOCK:

Preheat oven to 400F.

Separate 6 cloves from garlic (do not peel), drizzle with a little olive oil, and double-wrap tightly in foil. Roast until garlic is very soft, about 45 minutes.

While garlic roasts, heat oil (2 Tbsp) in a 4- to 5-qt heavy pot over medium heat until it shimmers, then cook vegetables, remaining garlic cloves (separated but not peeled), bay leaf, and peppercorns, stirring occasionally, until browned, about 8 minutes.

Stir in wine and boil until most has evaporated. Add soy sauce and water and simmer, uncovered, 30 minutes.

Strain stock through a fine-mesh sieve into a large measuring cup. If you have more than 4 cups, boil to reduce; if less, add water.

BOIL POTATOES:

Unless they are very small, cut potatoes (peeled if desired) into 2-inch pieces. Generously cover with cold water in a 5-qt saucepan and add 2 tsp salt. Simmer, uncovered, until just tender, 12 to 15 minutes.

Reserve 1/3 cup cooking liquid and stir butter and oil into it.

Drain potatoes, then return to pan along with reserved liquid and coarsely mash. Season with salt and pepper and keep warm, covered.

MAKE GRAVY WHILE POTATOES COOK:

Mash roasted garlic to a puree.

Melt butter in a heavy medium saucepan over medium heat. Stir in flour and garlic puree and cook, stirring, 2 minutes.

Slowly add stock, whisking, then simmer 3 minutes. Season with salt and pepper.

COOKS NOTE: Stock or gravy can be made 3 days ahead and chilled.