Ingredients:
2 teaspoons olive oil
15 garlic cloves
1/3 cup white wine
salt
1 1/2 lbs yukon gold potatoes
1/3 cup whipping cream
1/2 cup butter
fresh ground pepper
1/4 teaspoon nutmeg ( or to taste)
Directions:
To easily peel the garlic cloves, remove the root end, then add to boiling water& agitate with a whisk.
Heat oil in a small saute pan over medium low heat.
Add garlic& brown the cloves, turning often, for 3- 4 minutes.
Add wine, season with salt& pepper and gently simmer until garlic is very soft (about 15- 20 minutes).
If you run out of liquid, add a little water& continue cooking until the garlic softenens& becomes glazed with the reduced liquid.
Reserve.
Quarter potatoes& cover with cold, salted water.
Bring pot to boil on high heat, reduce to simmer& cool until potatoes are fork tender.
Meanwhile, melt butter in another pot, add cream& warm.
Thoroughly drain the potatoes.
Add the cream mixture, a little at a time, while mashing the potatoes.
Finally fold in the braised garlic cloves.
Season with pepper& nutmeg.
Servings: 4
Time preparation: 15 min.
Time total: 45 min.