Friday, November 14, 2008

can't stop thinkin' of thanksgivin' feastin'....

what's thanksgiving without some yummy mashed potatoes???...Nothing!! this is the best recipe i've found as of yet, sure to impress whomever may be your guest!


Serves 8
2 large heads garlic
1 teaspoon olive oil
4 pounds all-purpose Maine potatoes, peeled and quartered (Idaho spuds work just fine - me)
Salt and freshly ground black pepper
8 tablespoons (1 stick) unsalted butter
1 1/4 cups heavy cream (Me speaking: the heavy cream and butter make all the difference, try not to think of the fat and just think of impressing the guests with it's amazing taste!!)


Heat oven to 425 degrees. Slice tops 1/4-inch off garlic heads, and discard. Coat heads with olive oil, and wrap heads in aluminum foil. Bake until tender and golden, about 45 minutes. Remove from oven, and let stand until cool enough to handle. Carefully peel garlic cloves; set aside.

Place potatoes in a large stockpot, cover with cold salted water, and bring to a boil. Cook until very tender, about 12 minutes. Drain in a colander, and pass through a potato ricer or food mill over a large bowl.

Heat butter and cream in a saucepan until butter has melted and cream is hot. Pour over riced potatoes, season with salt and pepper, and stir well to combine. Gently stir in the roasted garlic cloves; serve. *

*recipe from martha stewart (but of course when you take it to one needs to know that!

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