HOLIDAYS
HOLIDAYS
Recipes from Sophisticated Entertaining by Jeanne Benedict
Ingredients
- 8 cloves garlic, peeled
- 2 tablespoons olive oil
- 2 tablespoons white wine
- 8 large Russet potatoes, washed, peeled, cut into 1-inch cubes
- 6 tablespoons butter
- 1 1/2 teaspoons salt
- 1/4 Teaspoon white pepper
- 3/4 Cup heavy cream
Steps
- Preheat oven to 400F (205C).
- Cut garlic lengthwise into quarters. Place garlic, oil, and wine into a small baking dish and cook until garlic is deep golden brown, about 15 minutes.
- Add potatoes to a stockpot and cover in water and 1 tablespoon salt. Bring water to a boil over medium-high heat and cook until potatoes are tender, about 15 minutes. Drain potatoes in a colander.
- Transfer potatoes to a large bowl and mash until smooth. Add butter, salt, and pepper to potatoes and mash until butter is melted. Add garlic and any wine left in the baking dish and mash until incorporated.
- Mash in cream until blended. Spoon into large bowl or on individual plates and serve warm. Store in an airtight container in the refrigerator for up to 2 days.
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