Roasted Garlic Mashed Potatoes
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Credit: Guillermo Pernot, Chef, Cuba Libre Restaurant & Rum Bar, Philadelphia
The National Culinary Review, June 2010
12 lbs. Yukon gold potatoes, peeled, quartered
2 cups heavy cream, warm
12 oz. unsalted butter, diced
3 oz. roasted garlic, puréed
Salt, to taste
Method: Add potatoes to salted water in large pot. Bring to a boil; reduce to a simmer, cooking until potatoes are done. Strain; transfer potatoes to stand mixer with paddle attachment. Add cream, butter and garlic; mix until smooth. Add salt, to taste.
24 (8 oz.) portions
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