Ingredients
Roasted Garlic Paste (this should yield 30g for the recipe)
- 2 each head of garlic
- Drizzle of olive oil
- Kosher salt
Equipment
- Kitchen aid, potato ricer or food mill, box grater, sifter dough card
Mashed Potatoes
- 1700g (60oz.) Russet potatoes – peeled – raw weight (5 large)
- 220g (8oz.) Cream cheese – cut into 1" cubes, softened
- 220g (8oz.) Unsalted butter – cut into 1" cubes
- 80g (1⁄3 cup) Heavy cream
- 5g (1 sprig) Thyme
- 3g (1 sprig) Rosemary
- 30g (2 tbls.) Roasted garlic paste
- 18g (1 tbls.) Kosher Salt
- .5g (1⁄4 tsp.) White pepper, ground
- Parmesan (small hole on box grater)
- Maldon sea salt
Technique
Step 1 - Roasted Garlic Paste
- Cut a 1⁄4 of the garlic head bulging end off, exposing the bulbs of garlic.
- Drizzle with a little bit of olive oil and season with kosher salt.
- Wrap in foil and place on a sheet tray.
- Bake at 350°F for 1 hour and 30 minutes.
- Let cool to room temperature.
Step 2
- Squeeze out the garlic cloves onto a sifter.
- Note: if you don’t have a sifter, you can finely chop the garlic cloves.
- Press the garlic through the holes with a dough card or a firm spatula.
- Reserve for mashed potatoes.
Step 3 - Mashed Potatoes
- Cut the potatoes in 1/2 lengthwise, then each 1⁄2 into 1⁄2’s - creating 1⁄4’s.
- Dice the 1⁄4’s, roughly 1" pieces.
Step 4
- Place into a pot and cover with water a few inches above the potatoes.
- Bring to a simmer.
- Stir the potatoes to rotate them from bottom to top.
- Reduce heat to a gentle bubble and cook for 15 minutes.
- Note: water should be moving with a slight simmer, not boiling.
Step 5
- Strain.
- Allow steam to escape for a few minutes.
Step 6
- Press potato through the food mill or potato ricer into kitchen aid mixer bowl.
Note: If you don’t have this, just skip this step.
Step 7
- Combine cream, butter, thyme, and rosemary.
- Microwave for 2 minutes.
- Remove thyme and rosemary.
- Add liquid to potatoes in the kitchen aid mixing bowl.
Step 8
- Add cream cheese, roasted garlic paste, salt, and white pepper.
Step 9
- Mix all together with a paddle attachment on medium speed.
- Scrape the bottom of the bowl and mix again.
- Place potatoes into an oven safe serving dish.
Step 10
- With the small holes on a box grater, grate aged parmesan cheese over the top.
- Sprinkle with Maldon Sea Salt.
Step 11
- Bake at 425°F for 12 minutes.
- Enjoy.
Document
You may also like
Brandt Beef Flat Iron Steaks
Butter roasted with slightly wilted spinach
Brandt Beef Filet Mignon
With charred Scallion-Demi sauce
