Smashed Potatoes with Roasted-Garlic Gravy

Smashed Potatoes with Roasted-Garlic Gravy

Makes 8 servings

For roasted-garlic and vegetable stock:
1 large head garlic
2 tablespoons olive oil plus additional for drizzling
1 leek, quartered and washed
1 onion, left unpeeled, quartered
2 carrots, quartered
1 parsnip, quartered
2 celery ribs, quartered
1 Turkish or 1/2 California bay leaf
1/2 teaspoon black peppercorns
1 1/2 cups dry white wine
1/3 cup soy sauce
6 cups cold water

For potatoes:
4 pounds boiling potatoes
3 tablespoons unsalted butter, cut into pieces
3 tablespoons extra-virgin olive oil

For gravy:
5 tablespoons unsalted butter
1/3 cup all-purpose flour

Roast garlic and make stock: Preheat oven to 400°F.

Separate 6 cloves from garlic (do not peel), drizzle with a little olive
oil, and double-wrap tightly in foil. Roast until garlic is very soft, about
45 minutes.

While garlic roasts, heat oil (2 tablespoons) in a 4-to 5-quart heavy pot
over medium heat until it shimmers, then cook vegetables, remaining garlic
cloves (separated but not peeled), bay leaf, and peppercorns, stirring
occasionally, until browned, about 8 minutes. Stir in wine and boil until
most has evaporated. Add soy sauce and water and simmer, uncovered, 30

Strain stock through a fine-mesh sieve into a large measuring cup. If you
have more than 4 cups, boil to reduce; if less, add water.

Boil potatoes: Unless they are very small, cut potatoes (peeled if desired)
into 2-inch pieces. Generously cover with cold water in a 5-quart saucepan
and add 2 teaspoons salt. Simmer, uncovered, until just tender, 12 to 15
minutes. Reserve 1/3 cup cooking liquid and stir butter and oil into it.
Drain potatoes, then return to pan along with reserved liquid and coarsely
mash. Season with salt and pepper and keep warm, covered.

Make Gravy while potatoes cook: Mash roasted garlic to a purée.

Melt butter in a heavy medium saucepan over medium heat. Stir in flour and
garlic purée and cook, stirring, 2 minutes. Slowly add stock, whisking, then
simmer 3 minutes. Season with salt and pepper.

Cooks’ note: Stock or gravy can be made 3 days ahead and chilled.

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