Garlic Mashed Potatoes
- ½ c. garlic cloves
- 1 c. extra-virgin olive oil
- 3 lb. Yukon gold potatoes
- Kosher salt
- Black pepper
- ¼ c. heavy cream, half-and-half, or crème fraîche
In 2-quart saucepan, heat garlic and oil on medium-high heat until bubbling. Reduce heat to low and cook 5 minutes or until garlic is lightly browned. Remove from heat.
Meanwhile, place potatoes in 6- to 7-quart sauce-pot of salted water; heat to boiling on high. Boil 15 to 20 minutes or until potatoes are very tender. With slotted spoon, remove potatoes from water and remove garlic from oil. Reserve cooking water and oil.
With food mill or potato masher, process potatoes and garlic until smooth.
In large bowl, with wooden spoon, combine potato mixture, reserved oil, cream, 2-teaspoon salt, and 1 teaspoon pepper. Stir in 1/2 to 3/4 cup reserved cooking water, adding more cooking water if necessary, until potatoes are creamy but not runny. Serve hot. To make ahead, transfer mashed potatoes to heatproof bowl. Cover with plastic wrap, pressing against surface of potatoes. To reheat, set bowl over small saucepot of simmering water for up to 2 hours.