Creamed Potatoes with Spinach and Roasted Garlic
4 C. peeled and diced white potatoes (about 2 lbs.)
1 1/2 t. salt
1/4 C. heavy cream
1/4 C. butter, cut into cubes
1 head roasted garlic
2 C. thoroughly washed stemmed, and roughly torn spinach
1/4 t. freshly ground white pepper
Combine the potatoes and 1 teaspoon of the salt in a large sauté pan over medium heat. Cover the potatoes with water and cook until fork-tender, about 20 minutes. Drain.
Return the potatoes to the pan and, over low heat, stir them with a fork or wire whisk for about 2 minutes to dehydrate them. Add the cream, butter, garlic, and spinach. Stir to mix well. Add the remaining 1/2 t. salt and the white pepper. Mix well. Serve immediately.
1 head garlic
1/2 t. olive oil
Pinch of salt
Pinch of freshly ground black pepper
Preheat the oven to 400°F.
Cut a small square of aluminum foil. Cut the garlic head in half and place on the foil. Drizzle both halves with the oil and season with the salt and pepper. Bring the ends of the foil together to make a small bag or pouch. Bake until the garlic is tender, about 45 minutes.
Remove the bag from the oven and carefully open it up a bit. Return to the oven and let cool. Remove the flesh by squeezing each half clove between your thumb and index finger.
Use immediately or refrigerate in a little olive oil in an airtight container for 2 to 3 days.
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