2 pounds russet potatoes. Peeled and quartered
1 head garlic, broken into individual peeled cloves
1/8 teaspoon garlic powder (optional)
3/4 teaspoon salt
1/4 teaspoon pepper
3/4 teaspoon Armat (Knorr Aromatic Salt, either chicken or meat base)
3 tablespoons grated Parmigiano Reggiano Cheese
1/4 cup heavy cream
Pure Di Patate Con L'Aglio
Serves 4 to 6
Put the potatoes and garlic into a large saucepan with enough cold water to cover by 2-inches. Cover the pot and bring to a boil. Once the water reaches a boil, uncover, reduce the heat to medium-low and cook for 15-20 minutes, until the potatoes and the garlic cloves are so soft they will break with pressure from the back of a spoon. Drain well and return the garlic and potatoes to the saucepan. Mash the potato mixture well, add all the other ingredients except the cream and mix with a sturdy, wooden spoon.
Place the saucepan over medium-low heat and add the cream, stirring continuously until it is incorporated. Turn off the heat and serve.
Here are two other versions of this recipe:
With Roasted Garlic
Slick the top 1/3 off two large heads of garlic, brush with 1 tablespoon of olive oil and place the sliced top back on. Place the garlic in a ramekin, cover with aluminum foil and bake in a 400 F oven for 35 minutes. When cool enough to handle, squeeze ou the garlic pulp. You can do this patiently, one clove at a time, or the whole head at once. Add the garlic pulp to the mashed potatoes and continue with the original recipe.
With Garlic Roasted in Oil
Add the peeled cloves from 1 head of garlic to 2 cups of simmering olive oil. Simmer gently for 30 minutes, until the garlic cloves are completely cooked and very soft. Surprise - you've just made garlic olive oil! Add the soft cloves to the mashed potatoes and continue with the original recipe.