Nicholas' Roast Garlic Mashed Potatoes
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Ingredients
| 8 to 10 cloves | garlic, peeled | | 1 cup | olive oil | | 4 | russet potatoes | | 2 tbsp. | butter | | 1/3 to 1/2 cup | heavy cream | | 1/4 cup | Asiago cheese, grated | | 2 tbsp. | Parmigiano-Reggiano cheese, grated | | Salt and pepper, to taste |
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Instructions
Put the garlic and olive oil in a heavy saucepan over lowest possible heat and simmer until soft; 30 to 40 minutes. Drain off oil (reserve for marinades or vinaigrettes). Purée garlic; set aside. Meanwhile, prick potatoes with a fork and bake in a 400°F oven for 1 hour, or until soft. While still hot, peel and mash, or pass through a potato ricer. Melt butter in heavy cream; whisk in puréed garlic. Stir into potatoes. Stir in cheeses and season with salt and pepper. Spoon into a gratin dish. Place in a 400°F oven for 12 to 15 minutes or until browned and bubbling.
Author's Comments
Nicholas' father; Arnold Rossman; is chef-owner of Rosmarino in Pacific Heights.
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