Countdown to Thanksgiving: One Potato Two Potato

Roasted Sweet Potatoes

Ingredients
4 sweet potatoes, peeled and cut into 1 inch cubes
1/4 cup extra virgin olive oil, plus more for drizzling
1/4 cup pure honey
2 teaspoons ground cinnamon
sea salt
freshly ground black pepper

Method
Preheat oven to 375°

Lay the sweet potatoes out in a single layer on a roasting tray. Drizzle the oil, honey, cinnamon, salt and pepper over the potatoes. Roast for 25 to 30 minutes in oven or until crisp on the outside and still tender on the inside. Remove from oven and transfer to a serving platter. Drizzle with more extra virgin olive oil.


Roasted Garlic Smashed Potatoes

The quintessential roasted garlic smashed potatoes.

Cook’s Note: This recipe requires the potatoes soak overnight.

Ingredients

For the garlic paste:
1 pound whole garlic heads
1/2 cup olive oil
coarse salt
freshly ground black pepper

For the potatoes:
2 pounds Yukon Gold potatoes
3 sticks unsalted butter, at room temperature
1 tablespoon garlic paste
1 1/2 cups heavy cream [or more to taste]
sea salt
freshly ground black pepper

Method

For the roasted garlic:
Heat oven to 350°

Peel the outermost layers of skin off the heads of garlic. Cut the top off of the heads to expose the cloves. Heat olive oil in a large oven – ssafe sauté pan over medium heat. Add garlic, cut sides up, and sauté for 10 minutes. Season with salt and pepper. Transfer pan to oven and roast for 15 minutes. Remove from oven and let cool. Pop garlic cloves from their skins and place cloves in a blender, along with any olive oil left in the pan. Purée to a smooth, paste – like consistency.

For the potatoes:
Cube the potatoes. Then put the potatoes in a large saucepan with salted cold water and place in the refrigerator overnight. The next day, add some more salt and then bring to a boil over high heat. Cook until tender, about 10 minutes. Drain well, place potato cubes in a food mill, and grind to remove skins. Alternatively, smash the potatoes with a large fork or potato masher.

Heat 1 tablespoon of the butter in a large saucepan over medium heat until the butter stops foaming and turns a light brown. Add the garlic paste and cook quickly. Add the cream, season, to taste, with salt and pepper, and bring to a boil. Reduce the heat to low and fold in potatoes. Add remaining butter by tablespoons, stirring after each addition; season with salt and pepper, to taste, and serve.


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