22 cloves of garlic sounds more like a recipe to keep vampires at bay, than something to make for anyone whom you might think about kissing within the next 7 days. But don’t fear, the slow-roasting of the garlic mellows the edge and deepens the flavor. The garlic is not overpowering; rather it’s nicely balanced and adds interest to an otherwise plain side-dish. I made these potatoes last week as part of my Bistro Dinner; which consisted of Salmon Cakes with Lemon-Herb Tartar Sauce and these Garlic Mashed Potatoes. Overall, the meal was a big hit; and these potatoes were a 4-star side dish.
Rating: 4 stars.
How much work? Low/Medium.
How big of a mess? Medium.
Started: 5:15 PM. Ready: 6:00 PM.
Chris Kimball’s original Garlic Mashed Potatoes is here. My descriptions of how I prepare it are given below:
22 small-to-medium-sized cloves garlic (3 ounces; 2 medium heads garlic)
2 pounds potatoes
8 tablespoons unsalted butter (1 stick)
1 cup half-and-half, (warm)
1-1/2 teaspoons table salt
1/2 teaspoon ground black pepper
- Leaving the skins on the garlic cloves, and avoiding any large cloves, put the garlic in a small, covered skillet and toast over the lowest possible burner for 22 minutes, shaking the pan every few minutes.
- Meanwhile, scrub the potatoes and put the whole, unpeeled potatoes in a large saucepan. Cover with 1″ of water, and bring to a boil over high burner. Turn down burner to medium/low and simmer for 25 to 30 minutes.
- Garlic will be done when they have dark brown spots and the cloves are somewhat softened. Cover skillet and allow to sit off-heat in skillet for 15 to 20 minutes more until they fully soften.
- Use a paring knife to cut off the woody end and peel the garlic cloves. Set aside.Potatoes will be done when a paring knife meets very little resistance. Drain potatoes.
- Cut stick of butter into 8 pieces and add to empty, and still hot, saucepan, allowing the butter to fully melt.
- Use a fork to spear potatoes and peel using a paring knife. Processing potatoes in batches, cut the potatoes into big chunks as necessary to fit into the hopper of a ricer or food mill. Add peeled potatoes into ricer and process, emptying back into large saucepan with melted butter. Also process the peeled garlic cloves.
- Use a wooden spoon to combine the half-and-half, and 1-1/2 teaspoons table salt and 1/2 teaspoon ground black pepper. Serve immediately.