Here, a mixture of seasoned yellow-fleshed potatoes and large cloves of garlic is processed according to the principle of the pan in plate. The result is a deeper flavor than the usual potatoes cooked in the water.
Once the ingredients are crushed, you can use butter and milk and / or cream, or keep them without dairy products by adding veggie broth and vegan butter. See the VARIATION below.
Take in advance: potatoes and garlic can be crushed minus their final additions, cooled and refrigerated up to 3 days in advance.
4pound sterlingmedium-sized Yukon Gold or yellow-fleshed potatoes, cut into pieces
4to 6 large cloves of garlic (peeled, left whole)
1 1/2coffee spoonscelery seed
1 1/2coffee spoonsmustard powder
1/4Cupextra virgin olive oil, or more as needed
Freshly ground black pepper
4to 6 tablespoons unsalted butter, cut into small pieces
1/23/4 cup thick cream or whole milk
Place a rack in the top third of the oven; preheat to 400 degrees.
In a large bowl, combine the potatoes, garlic (to taste), celery seed, mustard powder, sweet paprika and 1/4 cup of oil. mix to coat, then spread on large rimmed baking sheet including all oil. Season lightly with salt and pepper.
Roast (top rack) for 40 to 45 minutes, stirring once or twice, until tender, sizzling and slightly golden.
Immediately transfer potatoes, garlic and all juices to a mixing bowl; use a potato masher to break everything.
The mixture must be well seasoned; add the butter and cream (to taste), then stir until they are melted and well incorporated. Serve hot.
VARIATION: As soon as you crushed the mixture, add 1/2 to 3/4 cup of vegetable broth without added salt and up to 4 tablespoons of vegan butter, stirring until all be well incorporated. Sprinkle with a little oil just before serving.
From Bonnie S. Benwick, Assistant Food Editor / Editor-in-Chief of Recipes.
Tested by Bonnie S. Benwick; questions by email to firstname.lastname@example.org.
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For a printable and scalable version of this recipe, read it here.
Nutritional analysis uses 1/2 cup of heavy cream.
Calories: 360; Total fat: 18 g; Saturated fat: 8 g; Cholesterol: 35 mg; Sodium: 160 mg; Carbohydrates: 41 g; Food fiber: 3 g; Sugars: 0 g; Protein: 6 g.