Colorful & comforting seasonal recipes for savory dishes, sweets and cocktails. 

Roasted Garlic Mashed Potatoes

Roasted Garlic Mashed Potatoes

In The Art of Eating M. F. K. Fisher talks about the potato as a "gastronomic complement." Potatoes are the familiar and affordable sidekick, but their undeniable comfort and delicious versatility keep us coming back.  Thinking of the potato as a complement will "rob it of its dangerous monotony, and clothe it with the changing mysterious garment of adaptability," she writes.

Mashed potatoes decorate my family's table every Thanksgiving and frequently throughout the year. While I love the endless variations that even mashed potatoes offer, often I find my way back this familiar favorite, a combination of roasted garlic, butter, heavy cream, and fresh chives. 

Roasted Garlic Mashed Potatoes
Serves 6-8
2 heads garlic
1 tablespoon olive oil
3 pounds russet potatoes, peeled and diced into 1-inch pieces
1/2 cup unsalted butter (1 stick)
2/3 cup heavy cream
1 teaspoon kosher salt
1 tablespoon chopped fresh chives, plus 1 tablespoon for garnish

Preheat oven to 400 degrees Fahrenheit. Clean any dirt off the garlic heads and remove extra layers of skin, careful not to break apart the heads. Cut the top end off each garlic head, about 1/4 inch worth, just enough to expose the tips of the cloves. It's okay if the outer cloves do not get cut. Place the garlic heads on a piece of foil and drizzle the olive oil over their exposed tops. Wrap the foil around the the heads, place on a baking sheet, and roasted until the garlic is soft, about 40 minutes. Remove from oven and let cool completely. Pop the roasted garlic cloves out of the skins and mash them into a paste with a fork, then set aside. 

Meanwhile, add the potatoes to a large stock pot of salted water and bring to a boil over high heat. Cook until the potatoes are tender and easily pierced through with a fork, about 15 minutes. Drain and return to a large mixing bowl.  

In a small saucepan combine the butter, cream, 1 tablespoon of the chopped chives, salt, and mashed garlic over medium high heat. Cook until the butter is melter. Pour onto the potatoes and combine with a potato masher until the potatoes are smooth. Top with the remaining chopped chives before serving. 
 

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