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Creamed Potatoes with Spinach and Roasted Garlic

From Chef and author Emeril Lagasse
1998

Menu
  Pepper-Stuffed Turkey
  Creamed Potatoes with Spinach and Roasted Garlic
  Fresh Cranberry Compote
  Pecan Pie

Ingredients

  • 4 cups peeled and diced white potatoes (about 2 pounds)
  • 1 1/2 teaspoons salt
  • 1/4 cup heavy cream
  • 1/4 cup (1/2 stick) unsalted butter, cut into cubes
  • 1 head roasted garlic
  • 2 cups thoroughly washed stemmed, and roughly torn spinach
  • 1/4 teaspoon freshly ground white pepper

    • Directions

    Combine the potatoes and 1 teaspoon of the salt in a large sauté

    pan over medium heat. Cover the potatoes with water and cook until fork-tender, about 20 minutes. Drain.

    Return the potatoes to the pan and, over low heat, stir them with a fork or wire whisk for about 2 minutes to dehydrate them. Add the cream, butter, garlic, and spinach. Stir to mix well. Add the remaining 1/2 teaspoon salt and the white pepper. Mix well. Serve immediately.

    Serves 5

    Roasted Garlic

    Ingredients
  • 1 head garlic
  • 1/2 teaspoon olive oil
  • Pinch of salt
  • Pinch of freshly ground black pepper

    • Directions

    Preheat the oven to 400 degrees F.

    Cut a small square of aluminum foil. Cut the garlic head in half and place on the foil. Drizzle both halves with the oil and season with the salt and pepper. Bring the ends of the foil together to make a small bag or pouch. Bake until the garlic is tender, about 45 minutes.

    Remove the bag from the oven and carefully open it up a bit. Return to the oven and let cool. Remove the flesh by squeezing each half clove between your thumb and index finger.

    Use immediately or refrigerate in a little olive oil in an airtight container for 2 to 3 days.

    From Louisiana Real and Rustic.





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