There is nothing quite like Mashed Potatoes. There are many different versions of this classic but as with many classics, I like to keep things simple and not overly done. Adding roasted garlic to the potatoes is a nice touch but Mashed Potatoes can easily stand by themselves. They taste best with Yukon Gold potatoes but just about any potato will do.
Yields: 8 servings
1 bulb Garlic, peeled
2 Tbls. Olive Oil
2 lb. Yukon Gold Potatoes, peeled and cut into 2 inch cubes
1 tsp Salt
¼ tsp White Pepper
1/8 tsp Nutmeg, ground
1/3 cup Heavy Cream or Milk (if preparing parve, use the liquid the potatoes were cooked in)
4 Tbls Butter (50 gr.) (If preparing parve, substitute ¼ cup Olive Oil)
- Preheat oven to 325F
- Peel the garlic cloves and coat with olive oil.
- Bake in preheated oven for about 15 minutes, moving the garlic around in the pan to prevent burning.
- Remove and cool when golden brown.
- Peel and cut potatoes, (if you are not using them right away, keep them in cool water to prevent browning).
- Add cut and peeled potatoes to pot filled with lightly salted water (make sure there is plenty of water in pot so that the potatoes are floating in the water).
- Bring potatoes to a boil and immediately lower to simmer and cover pot.
- When potatoes are soft (a knife enters easily or they mash easily when pushed against the side of the pot, about 30-40 minutes) pour into a colander. (IMPORTANT: If you are preparing parve potatoes, it is important to reserve some of the water the potatoes were cooked in and place in separate bowl on side).
- Either keep potatoes in pot that has been drained or transfer to bowl.
- If making dairy potatoes, heat the milk and butter till warm and butter melts.
- Add the milk and butter mixture to potatoes along with salt, pepper, nutmeg and the roasted garlic.
- Mash with a potato masher or potato ricer, do not over mix or potatoes will become gluey.
- If preparing Parve mashed potatoes you will substitute the milk and butter with olive oil and a 1/3 cup of the reserved water in which the potatoes were cooked. (Use your judgment as to constancy, if you like softer mashed potatoes add a bit more of the potato liquid).