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The White Dog Cafe Cookbook:
Recipes and Tales of Adventure from
Philadelphia's Revolutionary Restaurant
by Judy Wicks and Kevin von Klause, 1998, Running
garlic, tangy chèvre, and fragrant rosemary conspire to make
best mashed potatoes we’ve ever tasted. Serve this rich mash
Seared Peppered Sirloin or chicken.”
large russet potatoes, peeled and quartered
tablespoons unsalted butter
cup whole milk
ounces unaged chèvre
head of garlic, roasted, the pulp
squeezed from the cloves *
tablespoon chopped fresh rosemary leaves
teaspoon freshly ground black pepper
Preheat the oven to 375 degrees F. Cut the top off of the head of garlic,
exposing the cloves. Rub the head with a little olive oil and wrap in
Roast in the oven until the cloves are completely soft, about 30
When cool, squeeze the softened garlic pulp from its skin; it
a pastelike consistency.
Place the potatoes in a large saucepan and add water to cover by 2
inches. Bring to a boil over high heat. Reduce the heat and simmer
fork tender, 20 to 25 minutes.
While the potatoes are cooking, melt the butter in the milk in a small
saucepan set over low heat.
3. Drain the potatoes in a colander. Return them to the saucepan and
over low heat. Toss for a minute to evaporate any excess moisture.
the butter and milk mixture and mash the potatoes with a sturdy
Crumble in the chèvre, roasted garlic, rosemary, salt and pep-
to combine. Taste for seasoning. Serve immediately.
ways to do it: To
make sour cream and chive mashed potatoes,
1 1/4 cups sour
cream for the chèvre, reduce the milk in the
recipe to 1/4 cup,
1/4 cup minced chives. Omit the rosemary.
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