Garlic Mashed Potatoes

By cortanez

Ingredients

• 2 1/2 lbs. baking potatoes
• 2 heads garlic, about 25 cloves
• 6 Tb butter
• 2 Tb flour
• 1 cup boiling milk
• 3 Tb whipping cream
• 1/4 tsp salt
• Pepper

Details

Servings 6

Preparation

Step 1

1. Separate the garlic cloves. Drop into boiling water and boil 2 minutes. Drain. Peel.
2. Cook the garlic slowly with 3 Tb butter in a covered saucepan for about 20 minutes or until very tender but not browned.
3. Blend in the flour and stir over low heat until it froths with the butter for 2 minutes wihtout browning. Off heat, beat in the boiling milk. Boil, stirring, for 1 minute. Run the sauce through a sieve or puree it in an electric blender. Simmer for 2 minutes more.
4. Peel and quarter the potatoes. Drop in boiling salted water to cover, and boil until tender. Drain immediately and put through a potato ricer. Place the hot puree in the saucepan and beat with the spatula or spoon for several minutes over moderate heat to evaporate moisture. As soon as the puree begins to form a film in the bottom of the pan, remove from the heat and beat in 3 Tb of butter, a tablespoon at a time. NOTE: If not used immediately, set aside uncovered. To reheat, cover and set over boiling water, beating frequently.
5. Shortly before serving, beat the hot garlic sauce vigorously into the hot potatoes. Beat in 3 Tb cream by spoonfuls but do not thin out the puree too much. Beat in salt and pepper to taste.