Why devote an entire post to whipped potatoes? Because they’re damn good. It’s just that simple. I was asked recently to bring a potato dish to go with a roasted chicken seasoned with rosemary and garlic. I thought that a whipped potato might work better than a mashed or smashed potato. I love the potato in so many recipes- here’s a small sampling of some other delicious recipes you could try: Slow Pan Roasted Redskin Potatoes and Onions, Pan Fried Cheesy Potatoes, Cheesy Redskin Mashers with Bacon Croutons, Poblano Gratin Potatoes and some Herbed Hashbrowns. Any of these would have gone fairly well, but something new needed to be done.
I thought about how to approach this dish for a little while. The idea to roast some garlic was appealing and I heard on the radio the day before Thanksgiving about some whipped potatoes. I’ve never whipped a potato before, so why not try something completely new to take with us. Guess that’s just the way I roll- the same old thing is just boring- always looking for something new. For this recipe, I also wanted to keep the fat content a little lower simply because we just gorged ourselves two days earlier at Thanksgiving. Check out the pictures of our feast here.
So, the challenge was to make a really good dish that was lower in fat that hasn’t been made before in my kitchen. I think that this recipe satisfies the self-imposed challenge. The potatoes are light, silky and have a wonderful roasted garlic undertone. For these potatoes, it is very important to heavily salt the water they cook in. It will add depth to the flavor of the potatoes.
Made enough for 5 people, but should have been enough for more.
8-10 medium Idaho Gold (great for boiling) potatoes, peeled and cut into 1″ cubes
2 heads garlic, roasted
1/3 cup heavy cream, warmed
3 tablespoons unsalted butter, melted
3-4 tablespoons sour cream
1 cup reserved cooking liquid
Salt & Fresh Cracked Pepper
Before we get into the potatoes, we need to get the garlic roasting. If you have a toaster oven, this is the best place I have found to roast garlic at my house. Takes less energy and heats up faster than the big oven. Set whatever you have at 400 to 425 degrees. So, to roast garlic, you begin by slicing off the top of the head of garlic. Sometimes I’ll trim the roots as well if they look really dirty, but most times I don’t. Place the head or heads of garlic in a small, oven proof dish. Pour a healthy dose of olive oil over the tops of the garlic. Next, sprinkle some kosher salt and grind some fresh pepper on each head. Cover tightly with foil and place into the oven. Cook for an hour to an hour and twenty minutes, depending on how roasted you like your garlic. I like mine more roasted, so I leave it in longer.
When the garlic is done, remove it from the oven. Using a sharp knife, cut the foil along the edge just like a can opener. Be careful though because steam will escape. Take some tongs and turn the garlic heads over. You will see some bubbling in the bottom of the dish when you do this. Let the garlic cool like this for about 30 minutes. When it is cool, simply squeeze the sides and the roasted garlic will come shooting out the top, ready to eat. Man, this is some good stuff. Try some mashed on toast with a touch of microplaned Parmesan, some salt and pepper. Really tasty garlic bread. Onto the taters!
Take out a big pot and toss in the cubed potatoes. Fill the pot about 2-3 inches above the potatoes with water. Cover and bring to a boil. When the pot is boiling, add in a generous amount of kosher salt (I put in about 3 tablespoons). Potatoes are like salt sponges- they will really soak it up so you probably won’t need to add more later and the salt will be incorporated into the spud this way. Let the potatoes cook until fork tender (when you pierce with a fork, they are tender). Before you drain the potatoes, take out at least a cup of the cooking liquid and set aside. Strain the potatoes.
Okay- we need to dry the potatoes. Put back into the pot they were cooked in over medium heat. Don’t add butter or anything- just keep them moving. A ton of steam will come off the potatoes- that is exactly what we want. Continue to stir for about a minute, then move them to the mixing bowl. Toss in about 1/2 of the roasted garlic.
I used a stand mixer with the whip attachment for these potatoes, but I suppose you could use an electric hand mixer. I’m not sure though, so if you do and it works, please post up. Start to mix the potatoes until they are just lightly broken up. Stop the mixer. Add the cream. Mix on high speed until incorporated. Stop the mixer, add the butter and repeat. When incorporated, stop the mixer and add the sour cream and pepper. Mix on high speed. Taste- if you need salt, add some in. If you want more roasted garlic, toss the rest in now. The consistency should be starting to become smooth. Add in some of the reserved cooking liquid until the desired consistency has been reached.
I whipped my potatoes for probably six or seven minutes total. Whipping them on high with the whip attachment is important so you incorporate air into the spuds. Otherwise, I think they will turn into a glutenous mess that taste heavy. If you want more cream, add that in. More butter flavor, you know what to do. This is an easy recipe that should turn out some really good food. Literally whip these babies up and serve with just about anything a potato would go with. They’re delicious. Enjoy!