Braden Family Cookbook
GARLIC MASHED POTATOES Cook’s Illustrated
Avoid using unusually large garlic cloves, which will not soften adequately during toasting. Yukon Gold, red, russet, or white potatoes can be used--each turns out a different texture. For smooth mashed potatoes, a food mill or potato ricer fitted with the finest disk is the best choice. For chunky mashed potatoes, use a potato masher, decrease the half-and-half to 3/4 cup, and mash the garlic to a paste with a fork before you add it to the potatoes.
1. Toast garlic, covered, in small skillet over lowest possible heat, shaking pan frequently, until cloves are dark spotty brown and slightly softened, about 22 minutes. Off heat, let stand, covered, until fully softened, 15 to 20 minutes. Peel cloves and, with paring knife, cut off woody root end. Set aside.
GARLIC MASHED POTATOES WITH SMOKED GOUDA AND CHIVES
In this variation, smoked Gouda and chives give the garlic mashed potatoes an irresistible flavor.
Follow recipe for Garlic Mashed Potatoes, reducing salt to 1 1/4 teaspoons and stirring in 4 ounces grated smoked Gouda cheese (1 cup) along with half-and-half; set pot over low heat and stir until cheese is melted and incorporated. Stir in 3 tablespoons chopped fresh chives.