7/15/2021 – This recipe was inspired by Ina Garten’s recipe here. We liked it as it was rich and the garlic was not too bold. Served it with her Salmon & Melting Cherry Tomatoes which was also very good.
5 large garlic cloves, peeled and coarsely chopped
~½ cup extra-virgin olive oil; enough so the garlic chunks are almost floating in it.
4 medium red potatoes, partially peeled
Kosher salt & freshly ground black pepper
~¼ cup half-and-half
In a No. 3 cast iron skillet, bring the garlic and oil to a boil, then turn the heat to low and cook uncovered for 5 minutes, or until the garlic is lightly browned. Turn off the heat and set it aside. The garlic will continue to cook in the oil.
Boil the potatoes in salted water and cook until the potatoes are very tender. Remove the potatoes from the water and save the water. Remove the garlic from the oil, reserving the oil.
Mash the potatoes and garlic with a potato masher.
Add the reserved olive oil from the garlic; salt; pepper; and half and half.
When ready to serve add more hot cooking water until the potatoes are creamy but still firm. Adjust the salt and serve hot.