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My Favorite Garlic and Onion
Mashed Potatoes
10 cloves garlic
1 large yellow onion
2 tablespoons butter
2 pounds Russet potatoes, peeled, cut into chunks
4 tablespoons olive oil
1 cup heavy cream
Salt and freshly ground black pepper to taste
2 bunches fresh basil, coarsely chopped (optional)
Peel and press the garlic; cover and set aside.
Peel the onion, halve it and cut it into thin slices. Sauté the
onion slices
in
the butter over medium heat, stirring frequently, until they are nicely
browned. Cook the potatoes until tender, about 20 to 25
minutes, and
press them through a potato ricer while they are still warm.
In a small skillet sauté the garlic until it is golden, remove it
with a
slotted spoon and drain it on paper towels.
To the potato mixture add the garlic oil, heavy cream and
approximately
1/2 cup hot water (the amount of liquid you need will vary somewhat depending
on the potatoes used). Combine well using a wire whisk.
Season with salt and freshly
ground black pepper.
Place the potatoes in a serving dish and top with the sautéed
onion and
garlic. Garnish with coarsely chopped basil, if desired. Serves 6.
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