The following recipe was shared during my Chef Spotlight Dinner highlighting recipes of Chef Wolfgang Puck. You can view other recipes and pictures of the event HERE.
shared at the event by Teresa
Original recipe here
2 1/2 pounds baking potatoes, peeled and cut into same size chunks
8 tablespoons unsalted butter, cut into small pieces, at room temperature
1/2 cup heavy cream, brought to a boil
1/2 cup pureed Roasted Whole Garlic
Freshly ground white pepper
Freshly grated nutmeg
1 tablespoon chopped fresh parsley, for garnish
1. In a saucepan, cook the potatoes and raw garlic in lightly salted water to cover, until tender. Drain well.
2. Mash the potatoes through a food mill, or with a potato masher, into a stainless steel bowl.
3. In a small saucepan, heat butter and cream until butter has melted. Add salt, pepper and nutmeg.