Sunday, November 18, 2007

Recipe of the Week: Parmesan & Roasted Garlic Mashed Potatoes with Caramelized Shallots

Seeing that this is the week of Thanksgiving, I find it suiting to showcase mashed potatoes. I made short ribs over the weekend (will post the killer recipe for those later in the week) and served them with this recipe that I just made up from scratch. I am slightly obsessed with garlic and like to use it in mass quantities. This recipe is no exception.

P.S. For a great snack or starter, roast a head of garlic per person and serve it with an olive oil plate seasoned with sea salt and fresh ground pepper and a baguette. Yummm

Parmesan & Roasted Garlic Mashed Potatoes with Caramelized Shallots
For 4 people

20 cloves of garlic, peeled (Most stores carry tubs of peeled garlic. Saves you lots of time!)
6 Russet potatoes
3/4 cup Parmesan Cheese
1/2 a stick of butter
3/4 cup of 1/2 & 1/2
Sea salt and fresh ground pepper

Take garlic cloves and place on sheet of aluminum foil. Cover in olive oil and season with salt and pepper. Wrap foil into ball with twist the the on top so it looks like a bulb. Place in oven at 300 degrees for 1 hour.

Bring pot of water to a boil. Peel potatoes and cut into large cubes. Boil potatoes until tender, about 25 minutes. Drain and put potatoes back in pot. Add butter, 1/2 & 1/2 and parmesan. Use potato masher and mash up. Take roasted garlic out of oven and add to pot. Mix with masher. Season with salt and pepper. Garnish with caramelized shallots.

For the Caramelized Shallots

6 tablespoons (3/4 stick) unsalted butter
2 pounds fresh shallots, peeled
3 tablespoons sugar 3
tablespoons good red wine vinegar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Preheat the oven to 400 degrees F.
Melt the butter in a 12-inch ovenproof saute pan, add the shallots and sugar, and toss to coat. Cook over medium heat for 10 minutes, tossing occasionally, until the shallots start to brown. Add the vinegar, salt, and pepper and toss well.

Place the saute pan in the oven and roast for 15 to 30 minutes, depending on the size of the shallots, until they are tender. Season to taste, and serve hot.

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