Creole Mashed Idaho® Potatoes

Creole Mashed Idaho® Potatoes

Source:
Tanya Holland
Brown Sugar Kitchen, Brown Sugar Kitchen Cookbook
Oakland, CA

Yield: 4

Brown Sugar Kitchen presents a comfort food classic that blends flavors from the various cultures of New Orleans. Chef Tanya Holland partially peels the potatoes for a rustic look and texture.

Ingredients:

Roasted Garlic

Creole Spice

Creole Mashed Potatoes

Directions:

Roasted Garlic

  1. Preheat oven to 300°F. Place garlic head root-end up and cut in half horizontally.
  2. Place both halves, cut side up, on a piece of aluminum foil. Drizzle with the olive oil and water and sprinkle with salt and pepper.
  3. Close up the foil and bake until garlic cloves ooze from the papery skin, about 1 hour. Squeeze out the roasted garlic and use as needed.

Creole Spice

  1. In a bowl, thoroughly mix the spices together. Store in an airtight container. Makes about ⅓ cup.

Creole Mashed Potatoes

  1. Peel three-quarters of the skin off the potatoes, leaving some skin for a rustic look and texture.
  2. Place potatoes in a pot and cover with cold water. Add 2 tablespoons of salt and bring to a boil.
  3. Lower to medium-high heat and cook potatoes until soft enough to mash with a fork, about 20 minutes.
  4. Drain potatoes in a colander. While potatoes are draining, add butter, cream and roasted garlic to the potato pot.
  5. Return potatoes to the pot and begin to mash them to desired consistency. Fold in the remaining ingredients and season with salt to taste.