Roasted garlic and arugula mashed potatoes
Recipe & Food Styling ANNA Magazine, Photography Jerry Grajewski
What is it about potatoes, one bite and your hooked... that is if you start with the right potato. Yukon Golds are our choice, with a deep yellow flesh, they taste richer, more buttery and almost as if they have been simmered in chicken stock. Here, with skins on and a few sinful ingredients this bowl of mashed tastes as beautiful as it looks. And may just tempt you from the dinner table to a leftover midnight snack.
Ingredients
4 1/2 pounds Yukon Gold potatoes, skins on
1 cup heavy cream
1 cup butter
2 cups arugula, finely chopped
1/2 cup roasted garlic
To roast garlic, cut top off of garlic bulb and drizzle with extra-virgin olive oil. Wrap in foil and place in a 450°F oven until soft, approximately half an hour. Remove from oven and allow to cool, squeeze out soft garlic and set aside.
In pot of cold water, place potatoes and bring to a boil. Reduce heat and simmer. Cook about 45 minutes or until just tender. (When done a knife will easily pierce through the potatoes.) Drain potatoes, turn off the heat and return the potatoes to the pot. Mash the potatoes, then mash in the remaining ingredients. Season with salt and pepper. Serves 8 to 10.
