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Fleming's Garlic Mashed Potatoes
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Cuisine: Side dish Vegetarian
If we could choose just one meal a year to come off perfectly, this would be the one.
Thanksgiving dinner, so steeped in family tradition and American lore, is also immersed in expectations. Our loved ones gather 'round our table and await the precision-timed arrival of an 18-pound turkey, all the trimmings, and a pie or two. We cooks expect perfection of ourselves, too.
This time, we're getting a little help from the pros.
Expert: Kenneth Bills, chef partner, Fleming's Prime Steakhouse & Wine Bar.
Common error: Letting the potatoes cool too much before adding the other ingredients, or adding cold liquid. This can cause the potatoes to lump.
Tip: "Once your potatoes have boiled 30-35 minutes, you want to strain them, and then you want to add your ingredients right away, " Bills says. Start with room-temperature butter and a small amount of 140-degree milk or cream, then add enough additional warm liquid to create a creamy mixture.
-- Deborah Geering, for the Journal-Constitution
Hands on time: 30 minutes Total time: 50 minutes Serves: 20 (Makes 10 cups)
Ingredients:
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4 pounds russet potatoes, peeled and cut into 1 1/2-inch cubes
1 tablespoon kosher salt, divided use
1 head whole garlic
1 teaspoon olive oil
1 cup half-and-half
1 1/2 cups (3 sticks) lightly salted butter, room temperature
1 teaspoon ground white pepper
Instructions:
Preheat oven to 350 degrees. Place the potatoes in a large pot, cover with cold water, and add 1 teaspoon salt. Bring the water to a boil and cook the potatoes until tender, 30-35 minutes. Do not overcook.
Meanwhile, cut the bottom off the head of garlic. Brush the cut end with olive oil, place cut-side down on a baking dish, and cook until soft, about 25 minutes.
While the potatoes and garlic are cooking, heat the half-and-half in a saucepan to a low simmer (about 140 degrees).
When potatoes are cooked drain them well. Put them in a stand mixer bowl (or use a handheld mixer) with the butter, white pepper, remaining 2 teaspoons salt and a splash of the warm cream, and beat with the whisk attachment for 1 minute. Add the remaining cream and mix at medium speed for 2 minutes. Scrape down the sides of the bowl, increase the speed to high and beat to blend well.
Transfer the mashed potatoes to a serving bowl. Squeeze the cooked garlic cloves out of their skins and onto the potatoes for a garnish.
Meanwhile, cut the bottom off the head of garlic. Brush the cut end with olive oil, place cut-side down on a baking dish, and cook until soft, about 25 minutes.
While the potatoes and garlic are cooking, heat the half-and-half in a saucepan to a low simmer (about 140 degrees).
When potatoes are cooked drain them well. Put them in a stand mixer bowl (or use a handheld mixer) with the butter, white pepper, remaining 2 teaspoons salt and a splash of the warm cream, and beat with the whisk attachment for 1 minute. Add the remaining cream and mix at medium speed for 2 minutes. Scrape down the sides of the bowl, increase the speed to high and beat to blend well.
Transfer the mashed potatoes to a serving bowl. Squeeze the cooked garlic cloves out of their skins and onto the potatoes for a garnish.
Nutrition:
Per serving: 215 calories (percent of calories from fat, 63), 3 grams protein, 18 grams carbohydrates, 2 grams fiber, 16 grams fat (9 grams saturated), 42 milligrams cholesterol, 433 milligrams sodium.
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