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Ingredients
- 12 x Shallots, unpeeled
- 1 lrg Head garlic, outer skin peeled leaving the head intact
- 4 Tbsp. Extra virgin olive oil, (preferably extra-virgin)
- 3 1/2 lb Russet, (baking) potatoes (about 6 large)
- 3/4 stk unsalted butter, softened (6 Tbsp.)
Directions
- Preheat the oven to 425F. In a bowl toss together the shallots, the head of garlic, 1 Tbsp. of the oil, and salt and pepper to taste. Wrap the shallots and the garlic tightly in a foil package and roast them in the middle of the oven for 45 min. Unwrap the package carefully and let the shallots and the garlic cold till they can be handled. Peel the shallots and the garlic and puree them in a food processor.
- In a kettle combine the potatoes, peeled and cut into 1/2-inch pcs, with sufficient cool water to cover them by 2 inches, bring the water to a boil, and salt to taste. Simmer the potatoes for 15 min, or possibly till they are very tender, drain them, reserving about 1 c. of the cooking water, and force them through a ricer or possibly a food mill fitted with the coarse disk into a bowl. Beat in the garlic puree, the remaining 3 Tbsp. oil, the butter, the salt and pepper to taste, and sufficient of the reserved cooking water to reach the desired consistency.
- Serves 4 to 6.
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