Meatloaf and Best Mashed Potatoes Ever

It is now cool in LA and we get to start making comfort food. What would be better than Meatloaf and Mashed Potatoes?

We have a fabulous recipe for meatloaf from Mediterranean Grains & Greens by Paula Wolfert named: Provencal "meat loaf" with cabbage, artichokes, chard, spinach, and ground pork. This is a fabulous dish, almost closer to a pate than a meatloaf. It is jammed packed with wonderful vegetables. We made a mistake at the grocery, and instead of ground pork, we purchased ground veal. It worked out just perfectly. You can find the recipe in our blog of: Dec. 21, 2008. Click the date to get the recipe.

In addition we found an amazingly wonderful Garlic Mashed Potato recipe in TheBalthazar Cookbook by McNally, Nasr, Hanson. This is a fantastic recipe - it is super-rich! We were amazed that it reheats perfectly in a double boiler. The trick on mashed potatoes is to use a Ricer - which is fun. It makes a far smoother mashed potato. The kick of the garlic just tops it off! We are ready for winter with these two winning recipes!

Garlic Mashed  Potatoes

The Balthazar Cookbook

McNally, Nasr, Hanson

A ricer or food mil is a worthwhile tool for anyone who loves mashed potatoes. The cells of the potato remain intact while being pressed through the small holes of a ricer instead of breaking as they would with a masher.

SERVES   6

Ingrediants

10  garlic cloves, peeled and cut in thirds

2  cups heavy cream

6  Idaho potatoes, peeled and cut into 2-inch cubes

2  tablespoons salt

¾  pound (3 sticks) unsalted butter, at room temperature, cut into cubes

1  teaspoon freshly ground white pepper

Combine the garlic and cream in a small saucepan over a medium flame. Bring to a boil, turn down to a simmer, and cook for 15 to 30 minutes, until the garlic is very soft. Pour the mixture into a blender and puree. (Keep a firm grip on the lid, as the heat from the cream mixture will force it up.) Set aside, to be reheated later in either a saucepan or in a microwave before adding it to the final dish. (The garlic-infused cream can be prepared a day in advance and stored, covered, in the refrigerator.)

Put the potatoes in a large pot, cover with water by 2 inches, and add 1 tablespoon of the salt. Bring to a boil and cook for 20 to 25 minutes, until the potatoes are tender. Drain in a colander. While still warm, press the potatoes through a ricer into a large bowl. Reheat the garlic-infused cream.

Use a rubber spatula to slowly fold in the butter and the warm garlic cream. Season with the remaining 1 tablespoon of salt and the pepper. Serve immediately.