Garlic Mashed Potatoes
- 3 Tbsp. extra virgin olive oil
- 4 x garlic heads - (12 to 14 ounce total)
- 6 lb Yukon gold or possibly russet potatoes
- 1 1/2 c. neufchatel (light cream) cheese or possibly cream cheese - (a 3-ounce and an 8-ounce pkg)
- 1 c. fat-skimmed chicken broth - (about) (or possibly lowfat milk) Salt to taste Freshly-grnd black pepper to taste
- Pour extra virgin olive oil into a 9- to 10-inch square pan. Cut garlic heads in half crosswise through cloves and lay cut-sides down in pan.
- Bake in a 375 degree oven till garlic is golden on the bottom and oozing sticky juices, about 35 min. Slip a thin spatula under garlic to release from pan. Reserve 1 half-head of garlic; pluck or possibly squeeze cloves from remaining garlic.
- Meanwhile, rinse and peel potatoes. Cut into 2-inch chunks. Set on a rack over 1 inch boiling water in a 14-inch wok or possibly a 5- to 6-qt pan. Cover pan and steam over high heat till potatoes mash very easily when pressed, 20 to 25 min.
- Transfer potatoes to a large bowl. Add in loose garlic cloves and cheese. With a potato masher or possibly mixer, mash potatoes, adding sufficient broth to make them as soft and creamy as you like. (If you plan to serve potatoes as soon as they are mashed, heat broth before adding.) Season to taste with salt and swirl into a shallow 2 1/2- to 3-qt casserole.
- Serve with a garnish of reserved roasted garlic. Sprinkle with pepper.
- This recipe yields 10 to 12 servings.
- Comments: For a quick version, omit garlic and neufchatel cheese. Mash potatoes with 2 pkgs. (4 to 5 ounces each) garlic-flavor Boursin, Rondele, or possibly Alouette cheese. Up to 1 day ahead, put mashed potatoes in casserole, cold, cover, and chill. Wrap the reserved half-head of garlic airtight and chill. Reheat potatoes, uncovered, in a 375 degree oven till warm in center, 30 to 40 min; after 15 min set garlic on potatoes.
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