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Categories:Viewed: 50 - Published at: 4 years ago
Ingredients
- 1-1/4 lb. Yukon potatoes, peeled
- 8 cloves garlic, peeled and kept whole
- 1 head garlic, for roasting
- 1 dash olive oil
- 1-1/2 cup heavy cream
- 1 cup butter
- 1/2 tsp. thyme, chopped
- 1 dash salt
Method
- 1.
- Drizzle the head of garlic with olive oil, wrap in aluminum foil, and bake at 300F 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.
