Garlic Mashed Potatoes Recipe
October 29th, 2006 by Rumblefish
This is one of my wife’s favorite dishes on a cold night. Steamy, mashed potatoes with overtones of fresh parsley and roasted garlic folded in. I gauge about one large potato for two people. Total time is about a relaxed 30 minutes.
1 small garlic bulb
1 large Russet potato (skinned and cubed)
1/2 cup evaporated milk
1/4 cup homemade chicken stock
1/4 cup freshly minced parsley
1 sprig of fresh parsley
1 tablespoon unsalted European butter
1 teaspoon Kosher salt
I usually create a mental timetable of everything cooking so it all plates at the same time. While I’m preparing whatever the main dish is, I quickly wrap the garlic bulb in foil and toss into a 350 degree oven. Leave the bulb totally alone. Don’t peel anything. We are using the skin to protect delicious cloves inside. I leave the bulb alone for 20 minutes and fill a small sauce pot (2 quart) with water. I throw in a couple pinches of salt and turn that baby on high.
I head on over to the chopping block, I grab a sprig of fresh parsley and mince it to a fine consistency. I leave one piece of parsely for a garnish. I grab a can of evaporated milk and measure out 1/2 cup. The water in the pot begins to boil and I toss in the cubed potato. Super easy. I go back to preparing the main course. A pungent garlic fragrance surrounds me. It has been 20 mintues. I bring it out and let it cool a bit. The potatoes begin to foam a little. I pull them out and strain them.
Right about here, I have around 5 mintues before everything plates, so I should have my main course nearly done. I grab the garlic, cut off the bottom of the garlic and squeeze the insides into a large mixing bowl. It should have a hot, thick, gooey consistency. I toss in the soft cubed potatoes, minced parsely, 1/2 cup evaporated milk, 1/4 cup of chicken stock and teaspoon salt. I mix vigorously until the enitre dish is smooth. I finish it with a tab of butter. I spoon a large heaping onto the plate and plant a piece of parsely in the side (for a really creative presentation use a pastry tube and a tip). Beautiful and delicious either way.
Note: A side of roasted “googoo” garlic potatoes is safe for any date. No worries about breath, sounds under the table or anything like that. Serving it steamy hot, really comforts the soul on a cold day. Also a large source of energy for those evening workouts, whatever they may be. Aye!