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   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   
        
     Uncle Dirty Dave's Archives   
       
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