Directions: |
Directions:Boil potatoes with skin on. Put potatoes in large pot. Cover with water. Add 1-2 tbsp salt to water and 4-5 bay leaves. Boil potatoes until they are fork tender. Drain water from pot making sure to remove bay leaves. Put drained potatoes back into pot on stove for a few minutes. You should see steam coming from pot. You want to remove as much water from potatoes as possible without burning. When steam stops or potatoes start to get brown remove from heat. Mash using potato ricer. ROAST GARLIC: While potatoes cook, cut whole garlic bulb in half, trying to keep cloves together. Add olive oil to coat all. Put bulb back together and wrap in foil. Roast at 350º for 20-25 minutes. Remove and let cool. Separate garlic meat from husks and mash to a paste. RICED POTATOES: This is where you have to use your judgment. The key to good Potatoes is LOTS of butter and cream etc. But you don't want to put in so much your potatoes turn to soup. Melt a stick of butter. Add Garlic Paste and Cream (or milk) to melted butter and simmer, stirring. If making Wasabi or Horseradish, also add to butter. (How hot do ya like it?) Want all flavors to mix together in cream (milk). Add cream cheese and sour cream to Riced Potatoes. Add butter mixture to potatoes and stir. If potatoes are stiff, add more cream and sour cream until you get consistency you like. Add salt and pepper to taste. Add cheese if you want Cheesy Potatoes. GRAVY: In saucepan on medium heat, melt 1 tbsp butter and splash of olive oil. Sift in 1/4 cup flour and stir, cooking until flour gets light brown color. Add chicken broth. Whisk to remove bumps, if cannot get bumps out whisking, use hand blender to smooth. Add 1 tbsp soup starter, wine and Worcestershire sauce. Heat until boils for 1-2 minutes, stirring. Add milk to thin to desired consistency. Reduce to low heat until serving. |