This recipe is from the Flavors cookbook, and the real secret is–butter and cream! This dish is so rich and creamy that I definitely wouldn’t recommend it more than a couple of times a year! It’s the perfect complement to your holiday feast, and a great spoonful of comfort if you need a little hug from your food.
- Prep Time: 1h
- Cook Time: 30m
- Total Time: 1h 30m
Roasted Garlic Puree
- 2 large heads of garlic
- 2 tablespoons extra virgin olive oil
- 4 pounds russet baking potatoes, peeled and cut into 2-inch chunks
- 1 cup whipping cream
- roasted garlic puree
- 1/3 cup sour cream
- 1 teaspoon freshly ground black pepper
- 4 tablespoons unsalted butter, softened
- chopped chives for garnish
Roasted Garlic Puree
- Position rack in the middle of the oven and preheat to 350.
- With a serrated knife, cut off the top quarter of the garlic heads, exposing cloves inside. Set each garlic head in a 9-inch square of heavy-duty foil and partially draw up the sides. Drizzle the olive oil into and around the heads of garlic. Enclose the garlic tightly in the foil.
- Set the packets on the rack and bake until the garlic inside the peels is very tender, 45 minutes to an hour. Cool the garlic to room temperature in the foil. Squeeze the softened garlic out of the peels into a sieve. Set the sieve over a bowl and force the garlic through it with the back of a spoon. Or, the garlic can be pureed n a small food processor.
- Use immediately, or drizzle with 1 teaspoon olive oil and refrigerate for up to 1 week.
- In a large pan cover the potatoes with cold water. Set over medium heat and bring to a simmer. Partially cover and cook, stirring once or twice, until the potatoes are very tender, about 25 minutes. Drain, reserving 1/3 cup of the potato cooking water.
- Meanwhile, in a small saucepan, combine the cream, garlic puree and 2 teaspoons salt. Bring the cream just to a simmer; remove from the heat and keep hot.
- Immediately force the potatoes through a ricer or the medium blade of a food mill into the pan or return them to the pan and mash them with a potato masher. Set the pan over low heat and stir the mashed potatoes constantly for 1 minute. Then gradually stir in the cream mixture, the reserved potato water, the sour cream and the pepper. Vigorously beat the potatoes for 30 seconds or so, adding the butter 1 tablespoon at a time as you beat. Add additional salt and taste. Serve immediately.