Serious Eats: Recipes
Cook the Book: Garlic and Rosemary Potato Puree
I love garlicky mashed potatoes, but seldom make them because I can't be bothered to roast the cloves. Thanks to Martha Stewart, author of this week's Cook the Book selection and the genius behind the concept of boiling the garlic with the potatoes, I'll be eating garlic mashed potatoes a lot more often.
Subtly herbed and silky with cream, this luxurious puree makes a perfect side for a festive meal. For a rustic, weeknight variation, Martha suggests that you omit the rosemary, substitute a quarter-cup each of butter and good olive oil for the cream, and swirl in some chopped parsley to finish.
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Garlic and Rosemary Potato Puree
Adapted from Martha Stewart's Cooking School