I know you’re all probably sick of Thanksgiving food by now. You’ve probably exhausted your leftovers, and gag at the mere mention of turkey. But you’ll thank me next year (and I’ll thank me next year too!) when you can come back to these posts to help you plan your perfect Thanksgiving feast. And don’t worry, I only have a few more turkey day posts left, including a pie disaster you have to see to believe. You just wait.
These potatoes are good. So good we’ve made them 3 years in a row without hesitation. We’ll probably make them again next year too. You just don’t mess with something this good.
Why are they so good? Well, it probably has something to do with the two heads of roasted garlic or the three full sticks of butter (which we actually reduced to 1 1/2 and it was still decadent). That could be it.
Makes: 8 servings. Recipe from Michael Chiarello.
For the Garlic Paste:
2 whole garlic heads
1/2 cup pure olive oil
Gray sea salt and freshly ground pepper
2 pounds Yukon Gold potatoes
1 1/2 sticks unsalted butter, at room temperature
1-2 tablespoons garlic paste, more or less to taste
1 1/2 cups heavy cream
Sea salt, preferably gray sea salt, and freshly ground black pepper
1/2 to 2/3 cup extra-virgin olive oil
Start with the roasted garlic: Preheat the oven to 350 degrees F.
Peel the outermost layers of skin off the heads of garlic. Cut off the top 1/3 of the heads to open the cloves. Heat olive oil in a large oven-safe saute pan over medium heat. Add garlic, cut sides up, and saute for about 10 minutes. Season with salt and pepper. Transfer pan to the oven and roast for 15 minutes. Alternatively, drizzle cloves with olive oil, and sprinkle with salt and pepper. Wrap in aluminum foil and cook for 30-45 minutes, or until soft (almost mushy) and golden. Remove from heat and let cool. Pop garlic cloves from their skins and place cloves in a food processor, along with 1/4 cup olive oil. Puree until smooth; you should have a paste-like consistency.
For the potatoes: Peel and cube the potatoes. Then put the potatoes in a large saucepan with salted cold water and place in the refrigerator overnight (or 30 minutes. whatever you have time for!). Add some more salt and then bring to a boil over high heat. Cook until tender, about 10 minutes. Drain well and return to pot. Over very low heat, stir and mash the potatoes. Doing this over low heat will let the remaining water evaporate out of the potatoes, making for an even fluffier final product.
Meanwhile, heat 1 tablespoon of the butter in a large saucepan over medium heat until the butter stops foaming and turns a light brown. Add the garlic paste and cook quickly. Add the cream, season, to taste, with salt and pepper, and bring to a boil. Reduce the heat to low and fold cream mixture into potatoes with a wooded spoon or large whisk. Add the remaining butter by tablespoons, stirring after each addition. Stir in the extra-virgin olive oil. Season with salt and pepper, to taste, and serve.