![\"potatoes](\"http:\/\/sofadog.net\/recipes\/media\/IMG_8496.JPG\")
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From Cook’s Illustrated<\/p>\n
An entirely different beast from the typical butter & cream version (not that those aren’t wonderful!!!) I made these again tonight and A went nuts for them. She wanted to see the sauted garlic and declared “smells yum!” and then after they were done, ran around the kitchen eating spoonfuls. <\/p>\n
2\tpounds russet potatoes cut into large chunks, unpeeled and scrubbed
\n5\tmedium cloves garlic , peeled
\n2\tteaspoons kosher salt plus 1\/8 additional teaspoon
\n1\/2\tcup extra virgin olive oil plus 2 additional tablespoons
\n1\/2\tteaspoon ground black pepper
\n2\tteaspoons fresh lemon juice from 1 lemon <\/p>\n
1. Place potatoes in large saucepan with water to cover by 1 inch. Bring to boil over high heat; reduce heat to medium-low and cook at bare simmer until just tender (potatoes will offer very little resistance when poked with paring knife), 40 to 45 minutes. <\/p>\n
2. While potatoes are simmering, mince 1 garlic clove (or press through garlic press). Place minced garlic on cutting board and sprinkle with 1\/8 teaspoon kosher salt. Using flat side of chef’s knife, drag garlic and salt back and forth across cutting board in small circular motions until garlic is ground into smooth paste. Transfer to medium bowl and set aside.<\/p>\n
3. Mince remaining 4 cloves garlic (or press through garlic press). Place in small saucepan with 1\/4 cup olive oil and cook over low heat, stirring constantly, until garlic foams and is soft, fragrant, and golden, 5 minutes. Transfer oil and garlic to bowl with raw garlic paste.<\/p>\n
4. Drain cooked potatoes; set ricer over now-empty saucepan. Working in batches, process through food mill or ricer into saucepan.<\/p>\n
5. Add remaining salt, pepper, lemon juice, and remaining 6 tablespoons uncooked olive oil to bowl with garlic and cooked oil and whisk to combine. Fold mixture into potatoes and serve.<\/p>\n","protected":false},"excerpt":{"rendered":"
From Cook’s Illustrated An entirely different beast from the typical butter & cream version (not that those aren’t wonderful!!!) I made these again tonight and A went nuts for them. She wanted to see the sauted garlic and declared “smells yum!” and then after they were done, ran around the kitchen eating spoonfuls. 2 pounds … <\/p>\n