Garlic Purée (Garlic Mashed Potatoes)

Ingredients:
1 head garlic
1/4 cup unsalted butter
1/2 cup heavy cream
10-15 medium Yukon Gold potatoes
4 T butter
Salt and white pepper

Preparation:

Separate head of garlic into individual cloves. Peel cloves of garlic and place in saucepan with 1/4 cup unsalted butter. Braise on low heat for 15 to 20 minutes or until garlic is golden but not brown. Add cream and simmer for another 15 to 20 minutes until garlic is soft and tender. Remove from heat and purée. Set aside.

Peel potatoes and cut into 1 to 1 1/2 inch cubes. Place in pot and cover with water. Boil potatoes until tender when a fork is inserted into the center of a cube. This will take approximately 20 minutes. Drain water and return potatoes to the pan and place back on the heat, stirring constantly, just for a minute or so to dry potatoes. Run potatoes through a potato ricer and place in mixing bowl. Add 4 tablespoons butter, salt and pepper and a couple tablespoons of garlic purée. Place wire beater on mixer and whip potatoes until creamy. Adjust seasonings. If potatoes are too thick, add a little cream.
 

Serving Suggestion:

These potatoes look great when squeezed from a pastry bag. Garlic mashed potatoes are a great addition to lamb chops.

History:

This recipe comes from Julia Child’s book “The Way to Cook.”