- 1 head garlic
- 2 pounds of sweet potatoes
- 2 pounds of russet potatoes
- Salt & Pepper
- 2 cups milk
- 1/4 to 1/2 cup extra-virgin olive oil
From Alice Waters’ Chez Panisse Vegetables. Serves 6 to 8.
First roast the garlic: Preheat oven to 400 degree F. Wrap head of garlic in foil and bake for 30-40 minutes, or until completely soft. (Test with the tip of a knife.) When cool, cut the top free from the head, separate the cloves, and set aside.
Peel and quarter the sweet potatoes and the russet potatoes. Put them in a pot with a steamer insert. Season with a teaspoon of salt and steam over medium to high heat until cooked, about 20 minutes. Drain, add the unpeeled roasted cloves of garlic, and puree through a food mill, using the fine disk. Return the puree to the pot and reheat over low heat. Scald the milk in a separate saucepan and add from 1 to 2 cups to the potatoes, depending on how dry they are. Then, add the extra-virgin olive oil to taste, and season with salt and pepper. Serve immediately or keep warm in a double boiler.
- new potatoes
- a little butter
- a pinch of salt
- a twist of fresh ground pepper
True new potatoes are a rare treat. A new potato is not a small potato but a fresh potato harvested from a green, growing potato plant. A somewhat scuffed, frayed appearance to the potato skin is a frequent consequence of harvesting such tender spuds and is unavoidable because the skin has not yet hardened. If left to mature new potatoes would get a little bigger and the skins would get tougher making for typical potatoes that are easier to harvest and ship. Unfortunately for the potato connoisseur the potato, once cured, always loses some of its tender moisture. New potatoes wilt and must be treated like green vegetables and stored in a bag in the fridge. When I get them as a first treat of the potato crop I never store them at all but eat them promptly. I like to steam them briefly and then roll the hot little potatoes in a little butter, a pinch of salt, and twist of pepper and voila! Do potatoes get any better? A friend from Idaho said when she was a girl they would eat new potatoes raw. I’ve tried it – the experience is not unlike jicama.