Serves: Makes 4 servings
- 2½ pounds russet potatoes, peeled and cut into 1-inch chunks
- 2 bay leaves
- Coarse salt
- 1 or 2 heads Roasted Garlic (right), mashed
- ¼ cup extra-virgin olive oil, plus more for garnish
- Freshly ground black pepper
Procedures:The russet potato, also known as the baking or Idaho potato, has low moisture and high starch, qualities that yield wonderfully light, fluffy mashed potatoes. Drizzle them sparingly with truffle oil or a garlic- or herb-infused extra-virgin olive oil.
- In a large pot, combine the potatoes and bay leaf and add water to cover. Bring to a boil over high heat and add 1 tablespoon of salt. Lower the heat to medium, cover partially, and cook for 15 to 20 minutes, until the potatoes are tender when pierced with a fork. Drain in a colander and discard the bay leaf.
- Set the potato ricer on the rim of a medium bowl. Half fill the ricer with cooked potatoes and press them through. Repeat until all the potatoes have been pureed.
- Add half of the roasted garlic and all of the olive oil to the potatoes and beat with a wooden spoon until blended. Season to taste with salt and pepper. If you want a more pronounced garlic flavor, add the remaining mashed garlic.
- Mound the potatoes in a warmed serving bowl. Pass the olive oil at the table for guests to add to taste.