GARLIC MASHED POTATOES
Carrabba's Italian Grill Restaurant Recipe
2 pound red skinned potatoes, scrubbed but unpeeled, cut into 3/4 inch dice
8 tablespoons (1 stick) unsalted butter, at room temperature
1/2 cup heavy cream, at room temperature
2 large heads of garlic
1/2 teaspoon extra virgin olive oil
kosher salt and freshly ground black pepper
To make the roasted garlic: Preheat the oven to 325 degrees. Cut the top 1/2 inch from each garlic head to reveal the cloves. Discard the tops. Drizzle the cut surfaces with the oil and season with a pinch of salt and pepper. Place the garlic heads, cut side up, in a small baking dish. Cover the dish tightly with aluminum foil. Bake until the garlic is deep beige and very tender when squeezed, about 1 1/2 hours. Let cool until easy to handle.
To make the mashed potatoes: Put the potatoes in a large saucepan and add enough water to cover. Bring to a boil over high heat. Add salt to taste. Reduce the heat to medium low and simmer until the potatoes are tender, about 20 minutes. Drain well.
Return the potatoes to their cooking pot. Squeeze the garlic from the hulls into a small bowl. Mash with a fork. Add the butter, cream, and roasted garlic. Mash with a potato masher or electric mixer until the potatoes are as smooth as you prefer. Season with salt and pepper. Makes 4 servings.