Mashed Potatoes

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Story Published: Nov 20, 2005 at 9:00 PM PST

Story Updated: Mar 31, 2008 at 11:39 AM PST

By Todd Johnson

Ingredients

Mashed Potatoes - 11/21/2005

6-8 large baking potatoes 12 shallots
12 cloves garlic 1 Tbl. olive oil
2 sticks unsalted butter 2 cups heavy whipping cream
Salt & pepper to taste

Directions

Peel garlic and shallots. Season with salt and pepper. Toss in olive oil. Wrap in foil and roast at 450 degrees for 15 minutes. Puree the garlic and shallots in a food processor or blender.

Cut potatoes into 1/2 inch pieces. Put in a pot with enough cold water to cover them by 2 inches. Bring water to a boil and salt to taste. Simmer potatoes for 15 minutes until they are very tender. Drain potatoes. Run them through a food mill, ricer or masher until they are smooth.

Bring butter and cream to a boil. Fold into the hot potatoes. Add garlic and shallot puree. Season with salt and pepper to taste. Serves 6-8.

Recipe from Gavin Stephenson, Fairmont Olympic Hotel

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