 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
This recipe was created to accompany Halibut with Tomato-Sorrel Sauce. The Irish call garlic gairleog, and it has been used to flavor their food since prehistoric times. In fact, it was sufficiently significant to have a day named after it: Garlick Sunday, the first Sunday in August. Here the garlic is combined with the ubiquitous potato. From Island Cottage, Hare Island, Ireland. Ingredients:
1 1/4 pounds russet potatoes, peeled, cut into 1/2-inch pieces |
1/4 cup milk |
6 large garlic cloves, peeled, crushed |
1/4 cup whipping cream |
1/4 cup (1/2 stick) butter, room temperature |
Directions:
1. Place potatoes in medium saucepan. Add enough cold water to cover potatoes. Add milk and garlic. Bring to boil. Reduce heat, cover and simmer until potatoes are very tender, about 25 minutes.
2. Drain potatoes and garlic, reserving 1/4 cup cooking liquid. Return potatoes and garlic to same saucepan. Add cream and butter and mash until smooth. Thin with reserved liquid, if desired. Season to taste with salt and pepper.
|
|