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 Super close-up: almost smooth, you can see some texture, hints of the roasted garlic, nutmeg, pepper. Too bad you can't smell it - it is good! |
Add a photoThis is both very flavorful and versatile, pairing with red meat dishes and fowl. If you cannot obtain elephant garlic, just buy the biggest bulbs you can find. Please try to locate white cheddar and avoid the yellow or orange cheddars. While some may be flavorful, we're going for an appearance that will deceive the diner into thinking "plain old mashed" - and don't forget that the coloring is added, not natural.
You're going to say, "Amos, you haven't clearly stated the exact amounts I'll need!" Well, I am just going to assume you know how many folks you will have to feed and, if they are family, how much they might like this dish. So you will have to use your chef's intuition a bit here. This is a wonderful dish. I hope you will enjoy it as much as the people I feed do.
Ingredientes
- 1 bulb of elephant garlic, or 2 large bulbs of American garlic, unpeeled
- olive oil
- fine sea salt and fresh ground black pepper
- 6 potatoes, peeled and cut in half, length-wise
- 1 c buttermilk
- 4 Tbs sweet butter
- 4 oz shedded white cheddar cheese (you can increase this, if you dare)
- 1/4 tsp fresh grated nutmeg
- fine sea salt & white pepper
- a 1/2 pat of butter & chopped Italian parsey for garnish
Direcciones
- Preheat your oven to 400^.
- Just put the whole garlic bulb in a square of foil, drizzle some olive oil on the bulb, a pinch of salt and a touch of pepper and close the foil like a Hersey's Kiss
- Pop the garlic into the oven for about 30 minutes
- While the garlic is roasting, get the peeled potatoes into a 3 qt. sauce pan and boil them to forkable
- Drain as much of the water off the potatoes as possible, return the pan to the stove. Taste a bit of potato for salt, if needed, and adjust to you taste
- Add the buttermilk, 1/2 tsp of white pepper, the shredded white cheddar, the nutmeg and the butter. Turn the heat to Low and cover
- Remove the roasted garlic from the oven. As soon as you can, open the foil packet and squish the mushy roasted garlic out of it's skin and add all the pieces to the pan of potatoes
- Mash and mash some more, creaming the ingredients. You want to incorporate the melting cheese throughout the potatoes, yet try to maintain some very modest lumps for texture
- Garnish with the chopped parsley. I like to add just a touch of butter for color and contrast
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 315g | |
| Recipe makes 4 servings | |
| Calories 318 | |
| Calories from Fat 115 | 36% |
| Total Fat 13.06g | 16% |
| Saturated Fat 8.28g | 33% |
| Trans Fat 0.0g | |
| Cholesterol 34mg | 11% |
| Sodium 164mg | 7% |
| Potassium 1105mg | 32% |
| Total Carbs 44.81g | 12% |
| Dietary Fiber 5.3g | 18% |
| Sugars 4.81g | 3% |
| Protein 6.99g | 11% |
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Comentarios
02 de Abril de 2011I'm so with your kind of cooking Amos.
Not only would I put Cheddar...I'd dare to also add some parmegiano to kick it up a notch ;o)
Can you tell how much I love cheese?
BTW...mashed potatoes are my chocolate mousse ;)
Flavourful wishes,
Claudia
