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Garlic Mashed Potatoes
2004, Barefoot in Paris, All Rights Reserved

Directions
1/2 cup garlic cloves, peeled (about 1 head)

Ingredients
1 cup extra-virgin olive oil
3 pounds Yukon gold potatoes, peeled and quartered
Kosher salt
1 teaspoon freshly ground black pepper
1/4 cup heavy cream, half-and-half, or creme fraiche

Directions
In a small saucepan, bring the garlic and oil to a boil, then turn the
heat to low and cook uncovered for 5 minutes, or until the garlic is lightly browned. Turn off the
heat and set aside. The garlic will continue to cook in the oil.

Meanwhile, place the potatoes in a large pot of salted water, bring to a boil, and cook for 15 to 20

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Copyright 2006 Television Food Network, G.P., All Rights Reserved

 

minutes, until the potatoes are very tender. With a slotted spoon, remove the potatoes from the
water, reserving the cooking water, and remove the garlic from the oil, reserving the oil.

Process the potatoes and garlic through a food mill fitted with the medium disk. Add the reserved
olive oil, 2 teaspoons of salt, the pepper, cream, and 3/4 cup of the cooking water to the potatoes
and mix with a wooden spoon. Add more cooking water, if necessary, until the potatoes are creamy but
still firm. Season, to taste,and serve hot.

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Copyright 2006 Television Food Network, G.P., All Rights Reserved