~ Garlic Mashed Potatoes, Exactly Perfect

Dear Fans of Hounds Who Cook,

We could hardly believe our own senses today when we experienced the odiferous wonder of garlic and butter roasting in the oven. Our girl was concocting what may soon come to be known the best garlic mashed potatoes known to Man(kind), but until then we will just refer to them as Exactly Perfect. She found chefly secrets online at this locale: (reluctantgourmet.com) and then whupped up this exquisite garlic sauce that can be used in potatoes or a whole variety of foods. You'll see what we mean as you wisely read on. It's all in the technique, which has somehow eluded our cooker until now. These are the principles she learnt: 1) Boil the water first 2) Scald the milk before adding it 3) Add the milk last (after lumps are out of potatoes) 4) Nutmeg removes the "stored" flavor of potatoes. Who knew? 5) It's ok to make mashed potatoes ahead if you keep them hot (a crock pot works!). They don't reheat well after cooling.

Garlic Mashed Potatoes
Me's Independent Rating: 3 of 3

5 lbs. potatoes
2-1/2 cups milk (more or less)
10 oz. butter
1/2 cup Garlic Sauce (see recipe below)

Kosher salt
Pepper
Nutmeg


Potatoes can be steamed, pressure cooked or boiled. Heat the water in advance in each case. Pare and cut potatoes. (Keep in a bowl of cold water if you prepare them ahead.) Place into (or over) boiling salted water and cook til tender but not falling apart. For a pressure cooker this was about 8 minutes for quartered potatoes. 


Drain potatoes and puree immediately with butter, garlic sauce, and nutmeg until smooth. Don't worry about overbeating at this juncture. 


Meanwhile, heat milk to scalding. When potatoes have no lumps, gradually beat in hot milk to the desired consistency. Do not overbeat. Pepper and salt to taste. Transfer potatoes to a crock pot to keep hot until serving.



Garlic Sauce  

1 pound (?!) garlic
1/2 lb butter, unsalted
1/4 lbs onion
1/4 tablespoon white pepper
1 tablespoon Kosher salt

Peel garlic and place in oven proof bowl. Cover with butter and onion, pepper and salt. Seal with aluminum foil and bake at  375F for one hour. The garlic will be very tender and lightly browned. Puree. Use for Garlic Mashed Potatoes, Roasted Garlic Sauces, Pastas with or without Cream, with Mayonnaise on Sandwiches (Roasted Garlic Aiioli). Keep refrigerated to store. 

 
Notes from Guthrie: Lick the bowl immediately before the residue turns to a hard glue that will take a lot more licking to get off.