I had my parents and one of my grandmothers over for a Mother’s Day dinner the night before due to travel schedules (my brother had to drive home), conflicting plans, etc. I was totally fine with that because I’ve never really had my family over for dinner, it’s always been brunch or appetizer type events. As a side I made these delicious garlic mashed potatoes that I found on the Williams-Sonoma site. Yet again I’ve found a winner with their recipes!
Garlic Mashed Potatoes
6 garlic cloves, unpeeled
2 Tbs. olive oil
1 Tbs. finely chopped fresh rosemary or thyme
3 baking potatoes, about 1 1/2 lb. total, peeled or unpeeled, cut into 2-inch chunks
4 Tbs. (1/2 stick) unsalted butter
1/2 cup milk
Salt and freshly ground white or black pepper, to taste
1/4 cup snipped fresh chives (optional)
-Preheat an oven to 325°F.
-Place the garlic cloves in a small baking dish.
-Drizzle with the olive oil and sprinkle with the rosemary.
-Cover with aluminum foil and bake until very soft, 35 to 40 minutes.
-Remove from the oven and, when cool enough to handle, squeeze the garlic from the skins into a small bowl.
-Mash with a fork.
-Strain the oil through a fine-mesh sieve held over the garlic and mix well.
-Meanwhile, place the potatoes in a saucepan and add water to cover by 1 inch.
-Bring to a boil and cook, uncovered, until tender, about 20 minutes.
-Just before the potatoes are ready, in a small saucepan over low heat, combine the butter and milk and heat until the butter is melted and the mixture is hot.
-Drain the potatoes, transfer to a warmed bowl, and mash well with a fork or potato masher.
-Alternatively, push them through a ricer or food mill placed over a warmed bowl.
-Add the butter mixture to the potatoes and stir until smooth.
-Mix in the garlic and season with salt and pepper.
-Stir in the chives and serve immediately.
Serves 4 to 6.