Ingredients (© Photographer: Deborah Reny | Agency: Dreamstime.com)

Here’s a delicious & simple recipe for a side dish we picked up at the “Cooking of the Southwest” class we attended at the Institute of Culinary Education in Manhattan. The class was presented by talented Chef-Instructor Sabrina Sexton. We love serving garlic mashed potatoes with grilled steaks, glazed ribs, or smoked rib-eye.

Ingredients for 4 Servings

• 4 Large Idaho potatoes
• 2 Heads of garlic
• 1 Teaspoon of extra virgin olive oil
• ½ Cup of cream
• 1 Cup of milk
• 2 Tablespoons of butter
• 2 Teaspoons of salt

Preparation

1. Toss the heads of garlic with the olive oil and wrap in aluminum foil.
2. Roast the garlic in a 400 F oven for 30-40 minutes or until the garlic is tender.
3. Peel the potatoes, cut into large chunks and place in a medium saucepan.
4. Cover with cold water, add a pinch of salt and bring to a boil over medium heat.
5. Boil the potatoes about 15-20 minutes or until fork tender.
6. Drain the potatoes and pass through a food mill for smooth potatoes or use a potato masher for chunkier mashed.
7. In a small sauce pan bring, the cream, milk and butter to a simmer.
8. Add this liquid to the pureed potatoes and gently mix with a wooden spoon or rubber spatula.
9. Peel and puree the roasted garlic (pr pass time garlic through a food mill) and add to the potatoes.
10. Season with salt and pepper.

To order a world class olive oil and our favorite go to: L'Autunno Blend Extra Virgin Olive Oil

If you're near NYC & would like to see a great selection of cooking classes go to: Institute of Culinary Education