Garlic Mashed Potatoes (Purée de Pommes de Terre à l’Ail)
These creamy mashed potatoes are perfect with all kinds of roast or sauteed meats – and although it seems a lot of garlic, the flavour is sweet and subtle when cooked in this way.
- 2 garlic bulbs, separated into cloves, unpeeled
- 120 g/4 oz/½ cup unsalted butter
- 1.3 kg/3 lb baking potatoes
- 125—175 ml/4—6 fl oz/½—3/4 cup milk
- Salt and white pepper
- Bring a small saucepan of water to the boil over a high heat. Add the garlic cloves and boil for 2 minutes, then drain and peel.
- In a heavy frying pan, melt half the butter over a low heat. Add the blanched garlic cloves, then cover and cook gently for 20—25 minutes until very tender and just golden, shaking the pan and stirring occasionally. Do not allow the garlic to scorch or brown.
- Remove the pan from the heat to cool slightly. Spoon the garlic and any butter into a blender or a food processor fitted with the metal blade and process until smooth. Tip into a small bowl, press clear film on to the surface to prevent a skin forming and set aside.
- Peel and quarter the potatoes, place in a large saucepan and add enough cold water to just cover them. Salt the water generously and -bring to the boil over a high heat. Cook the potatoes until tender, then drain and work through a food mill or press through a sieve back into the saucepan. Return the pan to a medium heat and, using a wooden spoon, stir the potatoes for 1—2 minutes to dry out completely. Remove the pan from the heat.
- Warm the milk over a medium-high heat until bubbles form around the edge. Gradually beat the milk, remaining butter and reserved garlic purée into the potatoes, then season with salt, if needed, and white pepper. #Cook’s Tip# This recipe makes a very light, creamy purée. Use less milk to achieve a firmer purée, more for a softer purée. Be sure the milk is almost boiling or it will cool the potato mixture. Keep the potato purée warm in a bowl over simmering water.