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Roasted Elephant Garlic Mashed Potatoes - from Bluepointe
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FROM THE MENU OF . . . BLUEPOINTE
3455 Peachtree Road, Atlanta
404-237-9070
Q: The mashed potatoes at Bluepointe are absolutely sinful and I would love to get the recipe for them. Do you think they would mind sharing?
-- Alex Gill, Atlanta
A: The secret to Bluepointe executive chef Ian Winslade's garlic mashed potatoes is the prolonged poaching of elephant garlic in olive oil (plus a healthy dose of butter and half-and-half). Poaching the garlic with oil softens it and infuses it with oil, adding flavor to the potatoes.
Hands on time: 25 minutes Total time: 3 hours Serves: 8
Ingredients:
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1 head elephant garlic cloves, separated but unpeeled
10 black peppercorns
1 sprig thyme
2 cups olive oil
Sea salt for seasoning
2 pounds peeled Yukon Gold potatoes, cut into 1-inch cubes
1/2 to 1 cup half-and-half, or to taste
1/2 to 1 cup unsalted butter, diced
1 bunch green onions, white and light green part only, thinly shredded
White pepper
Instructions:
Preheat oven to 250 degrees. Place the garlic cloves, peppercorns and thyme in an ovenproof saucepan and cover with olive oil. Season with a pinch of salt and place the uncovered pot in the oven. Bake for 2 1/2 hours. Remove the garlic from the oil, remove the skin and blend until smooth and creamy in a food processor.
In a large pot, add potatoes and cover with cold water. Season generously with salt. Bring to a boil, skimming off the foam on the water. Reduce the heat to a fast simmer and cook the potatoes until just tender (a knife can pierce them). Immediately drain the potatoes into a colander and allow them to steam for 5 minutes. Bring 1 cup half-and-half to a boil. Using a food mill or electric mixer, mix potatoes and 1/2 cup butter until smooth. Gradually add half-and-half until the potatoes are smooth and creamy. Taste and add additional butter or half-and-half, if needed. Add the garlic puree and green onions. Season with salt and white pepper to taste.
In a large pot, add potatoes and cover with cold water. Season generously with salt. Bring to a boil, skimming off the foam on the water. Reduce the heat to a fast simmer and cook the potatoes until just tender (a knife can pierce them). Immediately drain the potatoes into a colander and allow them to steam for 5 minutes. Bring 1 cup half-and-half to a boil. Using a food mill or electric mixer, mix potatoes and 1/2 cup butter until smooth. Gradually add half-and-half until the potatoes are smooth and creamy. Taste and add additional butter or half-and-half, if needed. Add the garlic puree and green onions. Season with salt and white pepper to taste.
Notes:
The garlic puree can be made in advance and kept in a sealed container in the refrigerator. The garlic poaching oil can also be kept in the fridge to use in dressings or to cook with.
Look for elephant garlic -- giant cloves -- in the produce department near the regular garlic. Add butter and half-and-half to taste and to achieve the desired texture.
Winslade runs his potatoes through a food mill or potato ricer, but you can beat them with an electric mixer.
Look for elephant garlic -- giant cloves -- in the produce department near the regular garlic. Add butter and half-and-half to taste and to achieve the desired texture.
Winslade runs his potatoes through a food mill or potato ricer, but you can beat them with an electric mixer.
Nutrition:
Per serving: 234 calories (percent of calories from fat, 20), 7 grams protein, 42 grams carbohydrates, 3 grams fiber, 6 grams fat (2 grams saturated), 6 milligrams cholesterol, 139 milligrams sodium.
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