Thursday, April 2, 2009

Creamy Garlic Mashed Potatoes

Oh my, how luscious the simple potato can be! Here's a great way to make those simple potatoes stand up and be noticed!

Serves 8-10

2 head of fresh garlic, oven roasted
2 teaspoons olive oil
5 pounds Yukon Gold potatoes, quartered
1 tablespoon granulated chicken bouillon or 1 large cube
3/4 sour cream, at room temperature
8 ounces cream cheese, softened
1/2 cup milk
1/4 pound butter (1 stick)
2 teaspoons Cajun seasoning
1/2 teaspoon ground black pepper
Parsley and or paprika for garnish, optional

Preheat oven to 350 degrees. cut off top inch of each garlic head horizontally. Pour a teaspoon of olive oil on each. Wrap both heads in a piece of aluminum foil and seal. Roast in oven for about an hour or until lightly browned.

In a large Dutch oven, combine potatoes, chicken bouillon, and enough cold water to cover by 1 inch. Bring to a boil over high heat. Reduce heat, and simmer for about 20 minutes or until a knife slides in an out of the potatoes easily. While potatoes are cooking heat cream cheese, milk, and butter over low heat till cream cheese is dissolved, then add the sour cream and turn off heat. Whisk milk mixture until smooth and keep warm until potatoes are ready.

When potatoes are cooked, drain and return to pot. Place pot back on hot burner and toss potatoes to eliminate some of the moisture. Don't overdue this process. You don't want any of the potatoes to stick to the bottom of the pot. When potatoes are done, slip the garlic from their paper enclosures and add to the potatoes. Now you are ready to mash. It is best to use a potato ricer. If you don't have one, the next best method is to mash with a hand potato masher. Try to avoid the electric mixer as this makes them a bit pasty. After the potatoes are riced or mashed, add the warm milk mixture, Cajun seasoning and pepper and mix well. Taste and check the seasoning. Add more if necessary.

Garnish with parsley and or paprika for a nice presentation.
Check out my tips for Sour Cream

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