Home Brew Chef's Roasted Garlic IPA Mash Potatoes
There are over 4000 different varieties of edible potatoes in the world. Experiment and learn about the different flavors, textures and colors each variety has to offer! Try Yukon Gold, Peruvian Purple, Binje, White Rose, Kennebec, Red Ruby or even the always easy to get Russet. I would suggest keeping to one variety of potatoes when making mash potatoes. Much like a single malt scotch, to bring out the true essence of a potato and show off its flavor, texture and color, you need to practice the concept of “Simplicity is Complexity”!
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Serves: 12 Guests
Roasted Garlic Paste Ingredients:
- 2 each garlic heads, whole
- 2 tablespoon oil, olive
- 2 sprig thyme, fresh
- 1 pinch salt, kosher
Thyme Cream Sauce Ingredients:
- 1 cup butter, unsalted preferably organic (2 sticks)
- 1 cup cream, heavy preferably organic
- 2 sprig thyme, fresh or rosemary, oregano, sage or a mix depending on hop profile of IPA
- 1 each bay leaf, preferably fresh
- 1 teaspoon salt, kosher
- 3-4 tablespoon beer, IPA See Beer Suggestions below
- 3 pound potatoes, Yukon Gold, Idaho Russet, Kennebec peeled (or not for a more rustic style), cut into 1/8th size pieces
Roasted Garlic Paste Directions:
Preheat an oven to 300°F/149°C.
Take each head of garlic and remove as much of the papery outside skin as you can, while still keeping them intact. With a sharp knife, cut the top 1/5 of the head off, exposing the tops of the each individual garlic cloves with in the head. Take a small square piece of foil and place the cut head in the center. Drizzle 1 tablespoon of olive oil on top of each head then place a sprig of thyme. Season with a touch of salt and pepper, and then wrap the aluminum foil around the garlic head. Repeat with second head. Place the foil pouches in the oven for 30 – 35 minutes or until the smell of garlic fills your kitchen. Remove from the oven, open each pouch and let cool for 5 minutes.
Thyme Cream Sauce Directions:
As the garlic is roasting, start the Thyme Cream Sauce.
In a medium sized pan, add butter, cream and 2 sprigs of thyme and turn heat to medium. Bring the mixture to a boil, turning down to low and simmer for 10 minutes.
Use a paper towel folded over a few times to act like a small potholder and squeeze the heads of roasted garlic, pressing the cloves out into the pitcher of a blender. Remove the thyme sprigs and bay leaves from the cream mixture then pour the hot thyme infused cream into the pitcher. Mix/blend together to make a smooth sauce, that will be added to the mashed potatoes. Keep warm.
Making the Roasted Garlic IPA Mash Potatoes:
While the garlic is roasting, the thyme is infusing, begin making the mash potatoes. First, wash and cut the potatoes into equal size cubes, so they will all cook at the same rate. Add the potatoes to a pot and cover them with enough cold water to fully submerge the tubers by 2 inches. Add two tablespoons of kosher salt and lightly mix in. Place the pot over high heat and bring the potatoes to a boil. The potatoes will take about 20 - 25 minutes to cook, depending on their size and the heat of your burner. The potatoes are done when they are fork tender and still keep their shape. Drain the potatoes in a colander, set in your sink. Let the potatoes rest for a minute, allowing them release as much steam/water as possible.
There are two different approaches to making the best mash potatoes. One is to press, the second to mash (and we aren't talking with barley here)...
To press, which will yield a very smooth, creamy finished potato dish, is to use a potato ricer, Spatzle maker or food mill. Working in batches, press the potatoes through your ricer/mill into a large bowl. The beauty of doing potatoes this way, is there will never be lumps in your mash potatoes. All the potatoes are pressed through a fine die that will also remedying the issue of gummy potatoes. When potatoes are over worked or mashed, they can become gummy, as the starch is overworked. This is why mash potatoes shouldn't be done in a food processor or blender. Once all the potatoes are pressed through, continue with the recipe.
To mash the potatoes, add the drained potatoes back to the cooking pot and using a masher, mash all the potatoes, leaving little to no lumps. It is important to do this without adding any butter or cream, as once the potato is exposed to butter, the fat coats the potato starch and makes a lumpy finished mash potato. When you are happy with the texture and consistency of the potatoes, then continue with the recipe.
Finishing the Mash Potatoes:
Take the Roasted Garlic Thyme Infused Cream Sauce and whisk in the IPA. Adding at the very end is important, doing this right before they are mixed in to the potatoes, as the cream should be almost to a simmer and the potatoes will cool the sauce, not boiling the hops at all. The flavors of the hops are what this style of beer is about. The identity of the beer is all about the bouquet of the hop, the bitterness, the balance of herbal, floral, tropical, dank, garlicly/oniony to earthy, and citrusy. Add enough India Pale Ale to find a balance from the sweet garlic to the herbal hop with a slight bitter edge.
If the potatoes are creamy, smooth and have the texture you like, then taste and adjust the seasoning if needed. If the potatoes are stiff, add more sauce until they get to your desired consistency. Taste and adjust seasoning if needed. The potatoes are ready to be served and can be help for up to an hour, in a serving bowl (pre-heat with hot water to warm the ceramic, keeping the food hotter longer), a crock-pot set to low (if available), or just keep them in the pot, set to 200°F/93°C.
ThisThere is a reason your favorite IPA is your favorite! It has the right balance for your palate. The relationship between the hops flavors and how they react to our taste receptors is one of the beauties of being able to taste! Exploit concept in what breweries India Pale Ale you use. Here are some suggestions:
Sierra Nevada Hop Hunter IPA: This beer using a new technique that really captures the essence of the hop, by steam distilling the hops, creating a hop essential oil. This oil is added late in beer making process, along with whole cone hops, creating an incredible aroma, along with notes of citrus, earthy, light sweetness from the malt bill, with a grassy herbal bite, not too bitter, not too sweet, just right.
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