Note from Sylvie:
Roasting the garlic will bring these mashers to a new level of flavor. The caramelized garlic adds an intense sweetness to the potatoes, and the roasting makes them much easier to digest. This recipe can accompany many meats, such as a stuffed beef tenderloin, pork roast, roasted chicken or even barbecued salmon.
4 lb. Large Yukon Gold or Red Potatoes, peeled, cut into 2-inch pieces
Pinch of salt
1 ½ c. Milk
2 tsp Unsalted Butter
1/3 c. Roasted Garlic
1 tsp Salt
½ tsp Pepper
To Prepare the Roasted Garlic:
You may use regular garlic, but I like to use elephant garlic. You can buy terra cota dishes that are designed to roast garlic or you can simply peel off the outer layer of the garlic skin and wrap the whole garlic bulb in aluminum foil. Place in the oven at 375 degrees F for 20-25 minutes. An amazing aroma will invade your house!
To Prepare the Mashers:
Place the potatoes in a large saucepan and cover with water. Add a pinch of salt and simmer, covered, until potatoes are tender, about 20 minutes. Shortly before the potatoes are done, place milk in a small saucepan, bring to a simmer over moderate heat, and set aside. Drain potatoes well. Add hot milk, butter, roasted garlic, salt and pepper, and mash with a potato masher or electric mixer just until smooth (I prefer to use a traditional vegetable mill, it makes the potatoes much lighter and fluffy).
