The Definitive Mashed Potato With Roasted Garlic

By á-170456

Ingredients

• 2 pounds Yukon Gold potatoes
• 3 sticks unsalted butter room temperature
• 1 tablespoon Roasted Garlic Paste (see recipe)
• 1 1/2 cups heavy cream or more to taste
• Grey sea salt to taste
• Freshly-ground black pepper to taste
• 1/2 cup extra-virgin olive oil - (to 2/3)

Details

Servings 8

Preparation

Step 1

Cube the potatoes. Then put the potatoes in a large saucepan with salted cold water and place in the refrigerator overnight. 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 wooden spoon or large whisk. Add the remaining butter by tablespoons, stirring after each addition. Stir in the extra-virgin olive oil. Season with salt and pepper, to taste, and serve.

This recipe yields about 8 servings.