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Yukon Mashed Potatoes with Roasted Garlic
From Joachim Splichal
1996
Ingredients
Directions
1. Drizzle the head of garlic with olive oil, wrap in aluminum foil, and bake at 300 degrees for 30 minutes.
2. Boil the potatoes until soft.
3. Blanche the garlic in water three times, changing the water each time.
4. After blanching, remove garlic and cook a fourth time in 1/2 of cream for three minutes.
5. Place garlic cream in food processor and puree until smooth.
6. Remove garlic from oven. Carefully peel.
7. Puree potatoes. Add Remaining cream, butter, garlic cream and thyme. Stir in roasted garlic cloves and salt to taste.
Copyright 1996, Joachim Splichal
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