Aren't real, genuine mashed potatoes the best! It's been so long since I had the real thing that I almost forgot what they tasted like. Of course, the Barefoot Contessa had a twist on the classic mashed--substituting olive oil for butter. I will tell you that I couldn't bring myself to add the full cup the recipe calls for but we couldn't tell the difference (I used 2/3rds cup of olive oil). And instead of 3 pounds of the naturally creamy Yukon Gold I added 4 pounds. So more potatoes and less olive oil--but, boy were these babies delish. And they were a nice fit with the Cascabel Chile Honey Glazed Pork on Easter Sunday.
1/2 cup garlic cloves, peeled (about 1 head)
•1 cup extra-virgin olive oil (I used 2/3rds cup)
•3 pounds Yukon gold potatoes, peeled and quartered (I added 4 pounds)
•1 teaspoon freshly ground black pepper
•1/4 cup heavy cream, half-and-half, or creme fraiche
In a small saucepan, bring the garlic and oil to a boil, then turn the heat to low and cook uncovered for 5 minutes, or until the garlic is lightly browned. Turn off the heat and set aside. The garlic will continue to cook in the oil.
Meanwhile, place the potatoes in a large pot of salted water, bring to a boil, and cook for 15 to 20 minutes, until the potatoes are very tender. With a slotted spoon, remove the potatoes from the water, reserving the cooking water, and remove the garlic from the oil, reserving the oil.
Process the potatoes and garlic through a food mill fitted with the medium disk. (I do not have a food mill, so I just used an old-fashioned masher--we also like our potatoes with a bit of texture to them). Add the reserved olive oil, 2 teaspoons of salt, the pepper, cream, and 3/4 cup of the cooking water to the potatoes and mix with a wooden spoon. Add more cooking water, if necessary, until the potatoes are creamy but still firm. Season, to taste,and serve hot.
Also sharing the stage with the pork and potatoes were Belinda's homemade Rosemary dinner rolls. If you live in Mesa, do yourself a favor and order these little darlings from Belinda Smith of Belinda's Kitchen (4301 E. McKellips, Mesa, AZ, 480-203-4626).