Ingredients
1 head garlic
1 tbsp. Extra virgin olive oil
1 Salt and freshly ground black pepper
6 large russet potatoes (about 2 1/2 pounds)
1 c. whole milk
4 tbsp. unsalted butter (1/2 stick)
1/4 c. Garlic-Chipotle Love
Preparation
Step 1Preheat the oven to 375 degrees F. Cut about 1/4 inch off the top of the head of garlic and place the head, cut side up, on the center of a square of foil. Drizzle it with the olive oil and sprinkle it with salt and pepper. Wrap the head tightly in the foil and roast in the oven until the garlic is tender and caramelized, 50 minutes to 1 hour. Remove from the oven, unwrap, and let cool to room temperature.Step 2While the garlic is roasting, peel the potatoes and cut them into quarters. Put the potatoes into a large saucepan, cover them with cold water, and add 1 teaspoon salt. Bring to a boil, then reduce the heat and simmer until the potatoes are tender, about 15 minutes. Drain the potatoes and put them back in the saucepan.Step 3Heat the milk and butter in the microwave or in a small saucepan until just hot, not boiling. Squeeze the softened garlic into the potatoes and use a potato masher or a hand mixer to mash the potatoes and garlic together, whipping in the milk and butter and the Garlic-Chipotle Love. Season to taste with salt and pepper. Serve at once.
Note: If you need to hold the potatoes, smooth the surface and pour a 1/4-inch layer of hot milk over the top. Cover the saucepan and keep the potatoes warm on the back of the stove. Just before serving, beat in the additional milk.
For more recipes by Chef Sanchez, check out his book Simple Food, Big Flavor. Copyright © 2011 by Plácido, Inc. from SIMPLE FOOD, BIG FLAVOR, published by Atria Books, a Division of Simon & Schuster, Inc.
