ISO: ISO: T&T recipe for roasted garlic or garlic mashed red-skinned potatoes, with the skins left on. .

[mistral]

Got some of these at a restaurant last week and I have a craving for something decadent.

Got something with red potatoes, their skins, mashed with roasted garlic or just plain garlic? With butter and/or cream?

Thanks!

 

[joe]

Here's Julia's way for creamed garlic and garlic mashed potatoes...

Peel a head of garlic cloves. Put them in a small covered saucepan with a few tablespoons butter and cook very gently, without browning until meltingly tender. Pour in about half a cup of heavy cream, raise the heat and simmer a few minutes. Puree this mixture along with your potatoes, using more butter and cream as needed.

The cream aborbs the garlic flavor and imparts it to the potatoes.

 

[angak]

I swear I can smell this through my monitor----mmmmmm

 

[judy-mass]

Ok.....garlic & cream. What's not to like?

Julia just knows how to push our buttons, don't you think? LOL
Gosh, do I miss her? *sigh*

 

[joe]

I forgot to mention: always do this in the presence of the guests...

When I cater a party I like to do everything ahead, but I've learned to wait on this. The smell of the garlic poaching in butter is so good that everyone loves you before they've even tasted anything.

 

[mistral]

Cream and garlic--sounds very good. I will try this. Thanks! (nt)

 

[angak]

Makes it even harder to keep them out of the kitchen : )