THOMAS KELLER’S PURÉE OF GARLIC POTATOES

Puree of Garlic Potatoes

by Thomas Keller for Ad Hoc at Home

• 4 pounds large Yukon potatoes, about 2 inches in diameter
• Kosher salt
• 2 C heavy cream
• 8 Tbsp (1 stick; 4 ounces) cold unsalted butter, cut into 8 pieces
• 1/4 C Garlic Confit see post here
• Freshly ground black pepper
• 1 Tbsp minced chives

1. Put the potatoes in a large pot and cover by at least 2 inches of cold water. Season the water with about 1/4 C of salt and bring to a simmer over medium-high heat. 

2. Adjust the heat as necessary to maintain a very gentle simmer, and cook for about 20 minutes, until tender enough to puree. Drain the potatoes in a colander and let them steam to evaporate excess water for 1 to 2 minutes. Then quickly peel them. 

3. Meanwhile, heat the cream in a heavy saucepan; keep warm. 

4. Set a food mill fitted with a medium blade over a pot. Add about one-quarter of the potatoes, top with 2 pieces of butter and one-quarter of the garlic, and puree. Repeat with the remaining potatoes, butter, and garlic in 3 batches. (The potatoes can be pureed up to 3 hours ahead and held at room temperature.) 

5. To serve, warm the potatoes in a saucepan over medium heat. As they heat, whip the cream into the potatoes. Season to taste with salt and pepper. Transfer to a serving bowl, sprinkle with the chives, and top with a spoonful of butter.

Garlic Confit and Oil

by Thomas Keller from Ad Hoc at Home

• 1 C peeled garlic cloves
• About 2 C canola oil

1. Cut off and discard the root ends of the garlic cloves. Put the cloves in a small saucepan and add enough oil to cover them by about 1 inch - none of the garlic cloves should be poking through the oil. 

2. Set the saucepan on a diffuser over medium-low heat. The garlic should cook gently: very small bubbles will come up through the oil, but the bubbles should not break the surface; adjust the heat as necessary and/or move the pan to one side of the diffuser if it is cooking too quickly. Cook the garlic for about 40 minutes, stirring every 5 minutes or so, until the cloves are completely tender when pierced with the tip of a knife. Remove the saucepan from the heat and allow the garlic to cool in the oil. 

3. Refrigerate the garlic in covered container, submerged in the oil, for up to 1 week.