Thomas Keller's puree of garlic potatoes from his ad hoc at home cookbook (p.223) is now my go to recipe for making mashed potatoes. It's really amazing how his recipes elevate the most basic everyday foods. Even the names of his recipes sound fancy. I mean, this is mashed potatoes, but he calls the dish "puree of garlic potatoes."
My changes/shortcuts for this recipe:
- Made half the recipe which is about 4 servings.
- Used a potato ricer instead of a food mill.
- Instead of making the garlic confit (p.266) which takes 40 minutes, I minced 2 large garlic cloves and then cooked them in a couple of tablespoons of canola oil (and made sure not to overbrown or burn the garlic).