Paraduxx Recipes
Roasted Garlic Mashed Potatoes
Serves 4
Paraduxx's intensely complex aromatics and bold flavors make it a natural complement to a wide variety of cuisines. We are pleased to share this unique recipe from Michael Chiarello featuring culinary products from NapaStyle.
- 2 pounds russet potatoes, peeled and cut into large chunks
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 1/2 cup NapaStyle Roasted Garlic Paste, or to taste
- 1-1/2 cups heavy cream, or more to taste
- Gray salt and freshly ground pepper
Preheat the oven to 325°F. Place the potatoes in a large saucepan with salted cold water to cover and bring to a boil over high heat. Cook until tender, about 10 minutes. Drain well, scatter on a baking sheet, and let cool for several minutes. Place in the oven to dry out, about 5 minutes. Press the potatoes through a ricer.
Heat 1 tablespoon of the butter in a large saucepan over medium heat until the butter stops foaming and turns a light brown. Add garlic paste and stir to mix. Add the cream, season to taste with salt and pepper (for home-style cooking black pepper is fine), and bring to a boil. (If you are a glutton, add another cup of cream and cook until reduced by one-third.) Reduce the heat to low and beat in the potatoes with a wooden spoon or large whisk. Add the remaining butter by tablespoonfuls, stirring vigorously after each addition. In this way, the butter does not melt into a golden puddle. Instead, it forms an emulsion with the potatoes, creating a very smooth, unctuous puree. Season with salt and pepper. Taste for garlic and adjust to your ethnic strength!
If you don't have a ricer, you can rub the potatoes through the large holes of a colander. Serve in a warm bowl or divide among plates.
Suggested Flavorings
Unless otherwise specified, add about 1/2 cup of any one of the following to the finished potatoes:
- Fresh herbs (flat-leaf parsley, tarragon, chives), finely-chopped and added to cream
- Caramelized onions, chopped or pureed and added to cream
- Prepared horseradish, 2 tablespoons only, added to cream
- Roasted Winter Squash
This recipe goes great with Michael's Seared Pork Tenderloin with Cocoa Spice Rub.
