Roasted Garlic IPA Mash Potatoes
Big thanks to www.saveur.com for voting this recipes "Best of the Web".
2poundsPotatoes*, peeled and cut into large chunks Place the potatoes in a large saucepan or dutch oven with enough cold water to cover, add enough salt to taste like ocean water and bring to a boil over high heat. Cook until tender, about 15 – 20 minutes. Drain well. Press the potatoes through a ricer or mash them with a potato masher until smooth back into the same pot.
For Roasted Garlic Paste:
2Each Heads of Garlic 2TBSP Olive Oil 2Each Thyme Sprigs
Sea Salt and Pepper
1Cup Butter, Unsalted 1Cup Heavy Cream 2Each Thyme Sprigs
2-4 TBSP IPA**
Sea Salt and Pepper
Preheat an oven to 300° F. Take each head of garlic and remove as much of the papery outside skin as you can. With a sharp knife, cut the top 1/5 of the head off, exposing the tops of the garlic cloves. 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 a sprig of thyme. Season with a touch of salt and pepper; wrap each up and place in the oven for 25-30 minutes or until the smell of garlic fills your kitchen. Remove from the oven, open each pouch and let cool for 5 minutes. Use a paper towel folded over a few times to act like a small potholder and squeeze the cloves out into a bowl and mash with a fork until smooth. In a medium 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. Remove the sprigs and add garlic paste and simmer another 3 minutes, using a whisk to stir and breakup the garlic. Season with salt and pepper and add IPA of choice. Add 1 cup of the garlic cream to the mashed potatoes and fold in. Taste and see if you need more flavor, depending on your garlic hop geek need.
If you are thinking about brewing a beer for this dish, try using some Summit hops or Columbus hops, as they can have a oniony or dank flavor with will compliment the dish. Also, instead of roasted garlic, try roasted onions instead. Do the same recipe, but use 1 maui maui or vidalia sweet and puree in a food processor.
* There are over 5000 different varieties of edible potatoes in the world. Experiment. Try Yukon Gold, Peruvian Purple, Binje, White Rose, Kennebec, Red Ruby or even the Russet. I would suggest keeping to one variety, like a single malt scotch, to bring out the flavor of just one potato.