Mashed Potatoes with Garlic and Shallots

1. 1

   Preheat the oven to 425F.

2. 2

   In a bowl toss together the shallots, the head of garlic, 1 tablespoon of the oil, and salt and pepper to taste.

3. 3

   Wrap the shallots and the garlic tightly in a foil package and roast them in the middle of the oven for 45 minutes.

4. 4

   Unwrap the package carefully and let the shallots and the garlic cool until they can be handled.

5. 5

   Peel the shallots and the garlic and puree them in a food processor.

6. 6

   In a kettle combine the potatoes, peeled and cut into 1/2-inch pieces, with enough cold water to cover them by 2 inches, bring the water to a boil, and salt to taste.

7. 7

   Simmer the potatoes for 15 minutes, or until they are very tender, drain them, reserving about 1 cup of the cooking water, and force them through a ricer or a food mill fitted with the coarse disk into a bowl.

8. 8

   Beat in the garlic puree, the remaining 3 tablespoons oil, the butter, the salt and pepper to taste, and enough of the reserved cooking water to reach the desired consistency.

* Per serving · 4 servings · Values may vary.

No additional tips available.