GARLIC-SHALLOT MASHED POTATOES (Derived from a recipe in Cookwise, by Shirley Corriher)
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My version of this recipe has several additional steps to produce an absolutely creamy-smooth mashed potato without any tiny pieces of garlic or shallot. Lots of work, but definitely worth it! This recipe is made entirely ahead, eliminating preparation time immediately before the meal. The author in her book states that "precooking the potatoes at a temperature of 140-160F, and then refrigerating them gelatinizes and recrystalizes the starch making it no longer soluble in water." She says "Due to differences in starch content, don't substitute any other kind of potato in this recipe. A little vinegar in the water adds a hint of flavor and helps protect against discoloration." To achieve perfect results you'll need an instant read thermometer, a ricer or Kitchen Aid meat grinder attachment, and a food processor. One day ahead: 4 or 5 large Russet or Yukon Gold potatoes, peeled and sliced 1/2 inch thick 3 medium shallots, crushed 2 cloves garlic, crushed 2 teaspoons salt 1/2 teaspoon cider vinegar If using a Kitchen Aid meat grinder attachment instead of a ricer, slice the potatoes lengthwise sized to fit down the chute. Heat enough water to cover the potato slices in a large pot over high heat until hot, but well below a simmer. Add the potato slices, crushed shallots, crushed garlic, salt and cider vinegar. The potatoes will cool the water. Cook at 140-160'F for at least 20 minutes, until just a little too firm for mashing. Drain and run cold water over the potatoes to stop the cooking. Discard the shallots and garlic. Refrigerate in a bowl covered with plastic-wrap. 2 teaspoons salt 1/4 teaspoon white pepper 3 tablespoons butter 5-8 medium shallots, sliced 2 cloves garlic, sliced 1 cup whipping cream Saute sliced shallots and garlic in butter over medium heat, until soft, in a medium sauce pan. Add the whipping cream and puree in a foor processor. Pour through a fine mesh strainer. Stir in salt, white pepper and remaining. Heat gently. Let cool and refrigerate in a covered container Next day, any time prior to serving: ½ to 1 cup whole milk or half-n-half Salt White pepper Heat enough water to cover the potato slices in a large pot over high heat until boiling. Add potato slices and simmer until fork tender. If some slices are ready early, remove them. Put potatoes through the ricer or meat grinder attachment. Then, in batches, put the riced potatoes in the food processor and run, adding portions of the cream mixture until a creamy but still firm consistency is achieved. Add whole milk or half-n-half if needed, and additional salt and pepper to taste, although none should be needed. Immediately prior to serving: Put potatoes in a oven-safe baking dish, add patties of butter on top and cover with foil. Bake at 375' F until your preferred serving temperarure has been reached.