MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Creamy Double-Garlic Mashed Potatoes
Categories: Potatoes, Vegetables, Herbs, Dairy
Yield: 10 servings

MMMMM-----------------------ROASTED GARLIC----------------------------
3 Heads garlic
6 ts Olive oil

MMMMM------------------------GARLIC CHIPS-----------------------------
1 c Neutral oil
6 cl Garlic; thin sliced across
Salt

MMMMM--------------------------POTATOES-------------------------------
4 lb Red or russet potatoes (see
- Tip)
2 c Heavy cream
2 Fresh bay leaves
+=OR=+
4 Dried bay leaves
1 tb Minced fresh rosemary; more
- for garnish
1 tb Fresh thyme leaves; more for
- garnish
Salt & black pepper
3/4 c Unsalted butter; in small
- cubes; more for serving

Bring a large pot of water to a boil over high. Heat the
oven to 400oF/205oC.

PREPARE THE ROASTED GARLIC: Set each head of garlic on
its side and cut off (and discard) the top 4 portion at
the pointed end. Transfer each head of garlic to a
separate piece of aluminum foil, cut-side up, and
drizzle each head with 2 teaspoons oil. Pull up the
surrounding aluminum foil and crimp tightly to seal.
Transfer to the oven and roast until the garlic is
softened and caramelized, 40 minutes to 1 hour,
depending on the size of the heads. Set aside to cool.

PREPARE THE GARLIC CHIPS: Line a plate with paper
towels. In a small shallow saucepan or frying pan, heat
the canola oil over medium-high until shimmering.
Working in batches, fry the sliced garlic, stirring
often, until just starting to turn golden, 30 seconds to
1 minute. (They'll continue to darken from the residual
heat, so you'll want to remove them from the hot oil
before they're fully golden brown.) Transfer garlic
chips to the plate using a slotted spoon. Season with
salt and repeat with remaining sliced garlic. Set aside.

PREPARE THE BOILED POTATOES: Fill a large pot with water
and season generously with salt. Bring to a boil over
high heat. Fill a medium bowl about three-quarters full
with water. Working with one potato at a time, peel each
potato, then add it to the bowl of water. Next, working
with one potato at a time, dice each into 1-inch pieces,
returning each to the bowl of water after chopping.
Drain the diced potatoes, then carefully add them to the
pot of boiling water. Return the water to a boil, reduce
the heat to medium-high and cook until potatoes are soft
and can easily be pierced with a fork, 13 to 15 minutes.
Transfer to a colander to drain.

Meanwhile, prepare the herbed cream: Add the cream, bay
leaves, rosemary and thyme to a medium saucepan and
bring to a boil over medium-high, about 5 minutes. (The
mixture will bubble up vigorously, which helps reduce
the liquid and concentrate the flavor.) Strain the
mixture, discarding the solids, and rinse out the
saucepan. Return the infused cream to the saucepan and
season with salt and pepper. Cover and set aside. (You
should have about 1? cups.)

Return the cooked potatoes to the pot along with the
herbed cream and cubed butter. Squeeze the roasted
garlic cloves from two heads into the potato mixture,
discarding the skins, and mash until creamy. Season to
taste with salt and pepper, and add more roasted garlic,
if desired. (Store leftover roasted garlic in the
refrigerator for 1 week.)

Transfer mashed potatoes to a serving bowl, dot with a
generous pat of butter and sprinkle with rosemary, thyme
and black pepper. Top with garlic chips, and serve
immediately.

TIP: If you use russet potatoes, rinse and drain the
peeled and cubed potatoes three times before boiling,
then give them a quick rinse in warm water after boiling
to remove as much starch as possible. Pass them through
a rice mill before mashing for the fluffiest results.

By: Alexa Weibel

Yield: 8 to 12 servings (8 cups)

RECIPE FROM: https://cooking.nytimes.com

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