Jose Andres' Mashed Potatoes Recipe
4.8 stars -
based on 2 votes
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 heads of garlic, top third cut off of each
1/4 c. Spanish extra virgin olive oil, plus more for drizzling
6 pounds baking potatoes, peeled and cut into 2 inch chunks
Water and Salt (to boil potatoes)
3 cups heavy cream, heated
1/2 pound Manchego cheese, shredded
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Directions: |
Directions:1. Preheat the oven to 350 degrees. Place garlic heads into individual pieces of heavy duty foil. Drizzle the garlic with oil and wrap in the foil. Bake on a cookie sheet for 1 hour or until the garlic is very soft. Squeeze the garlic from the cloves while they are still warm and mash them with a fork.
2. Bring the diced potatoes to boil in a large pot of water and add salt. Cook about 20 minutes until done. Drain them and return them to the same pot on high heat for just a minute to dry them out and then turn off the heat.
3. Mash the potatoes with a potato masher and then mash in 1/2 of the heated cream. Add the remaining cream and mash again. Stir in the Manchego to melt then stir in the roasted garlic and 3 tablespoons of the olive oil. Season with salt and transfer to a serving bowl. Drizzle the remaining 1 tablespoon of olive oil on top. |
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Number Of
Servings: |
Number Of
Servings:12 |
Personal
Notes: |
Personal
Notes: You can make these three days early and heat them up in a double boiler on the stove.
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