Roasted Garlic IPA Mash Potatoes

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For Potatoes:

2poundsPotatoes*, peeled and cut into large chunks
      Cold Water
Sea Salt

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.

**For the beer choice, your favorite India Pale Ale.  I enjoy Blue Dot from Hair of the Dog, Russian River Pliny the Elder, Firestone Walker Union Jack, Nectar IPA, 21st Amendment Brew Free or Die IPA or Laguanitas Maximus IPA.  If you have some homebrew even better!  Try my ColdFusion Double Amarillo IPA recipe.  Depending on how much hop flavor you want in your potatoes, add between 2-3 tablespoons to start and taste.  If you add to much, add some sour cream, as the tang, fat and thickness will help balance the potatoes out.