Overhearing my two kids fighting over a recipe:
12-year-old: Here, we put butter and milk together….
10-year-old: Are you sure?
12-year-old: Look at the recipe yourself then.
10-year-old (after reading some more): What is “buttermilk”?
The devil is in the details.
Wasabi and roasted garlic mashed potatoes
For 6 people (as a side dish)
3 lbs yukon potatoes (peeled, quartered)
1 head of garlic (unpeeled, trimmed the top)
1 tsp olive oil
1 to 1 1/2 cup hot milk
2 tbs heavy cream
1 tbs wasabi paste (to taste)
4 tbs butter
- Drizzle olive oil over the garlic head and wrap loosely in aluminum foil.
- Bake for 45′ in the oven of 400F. Set aside. Squeeze the garlic from the skins.
- Meanwhile, boil the potatoes in a large pot of lightly salted water for about 20 minutes.
- Meanwhile, use a hand blender to blend baked garlic + hot milk + heavy cream + wasabi paste. Set aside.
- Drain the potatoes.
- Use a potato masher to puree the cooked potatoes.
- Slowly add the milk mixture in step (4) until you get the thickness and creaminess you prefer.
- Add butter, one tablespoon at a time, to the hot mashed potatoes.
- Season with salt.
- Serve immediately.