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Mashed Potatoes With Garlic And Shallots

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CATEGORY CUISINE TAG YIELD
September 1 1 Servings

INGREDIENTS

12 Shallots, unpeeled
1 Head garlic, outer skin
peeled
leaving the head
intact
4 T Olive oil, preferably
extra-virgin
3 1/2 lb Russet, baking potatoes
about 6 large
3/4 Stick unsalted butter
softened 6
tablespoons

INSTRUCTIONS

Preheat the oven to 425F. In a bowl toss together the shallots, the
head of garlic, 1 tablespoon of the oil, and salt and pepper to  taste.
Wrap the shallots and the garlic tightly in a foil package and  roast
them in the middle of the oven for 45 minutes. Unwrap the  package
carefully and let the shallots and the garlic cool until they  can be
handled. Peel the shallots and the garlic and puree them in a  food
processor.  In a kettle combine the potatoes, peeled and cut into
1/2-inch  pieces, with enough cold water to cover them by 2 inches,
bring the  water to a boil, and salt to taste. Simmer the potatoes for
15  minutes, or until they are very tender, drain them, reserving about
1  cup of the cooking water, and force them through a ricer or a food
mill fitted with the coarse disk into a bowl. Beat in the garlic
puree, the remaining 3 tablespoons oil, the butter, the salt and
pepper to taste, and enough of the reserved cooking water to reach  the
desired consistency.  Serves 4 to 6.  Gourmet September 1993  Converted
by MC_Buster.  Converted by MM_Buster v2.0l.

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