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Creamed Potatoes With Spinach And Roasted Garlic



Für 1

  • 4 Tas. peeled and diced white potatoes; (about 2 poun
  • 1 1/2 Tl. salt
  • 1/4 Tas. heavy cream
  • 1/4 Tas. unsalted butter; cut into cubes (1/2
  • stick)
  • 1 head roasted garlic
  • 2 Tas. thoroughly washed stemmed; and roughly torn
  • spinach
  • 1/4 Tl. freshly ground white pepper
    		•

    ROASTED GARLIC

  • 1 head garlic
  • 1/2 Tl. olive oil
  • 1 Prise salt
  • 1 Prise freshly ground black pepper
    		•
    Combine the potatoes and 1 teaspoon of the salt in a large saute 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:

    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 Rusticup

    Converted by MC_Buster.

    NOTES : From Chef and author Emeril Lagasse

    Recipe by: Good Morning America

    Converted by MM_Buster v2.0l.

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