Garlic Mashed Potato Duo

Here is another classic from the vegetarian Diva - Alice Waters.

Next time you are thinking about basic mashed potatoes - give this one a try.

Simple and straightforward - the addition of the sweet potato adds a nice twist to traditional mash with the infusion of sweetness.

This recipe is presented in its entirety from Alice Waters' Chez Panisse Vegetables.

Ingredients:

• 1 head garlic
• 2 lbs sweet potatoes
• 2 lbsrusset potatoes
• 2 cups milk
• 1/4 to 1/2 cup extra-virgin olive oil
• Sea salt and fresh ground pepper to taste

Process:

1. First roast the garlic: Wrap the head in foil, put in a preheated 400 degree F oven and bake for 30-40 minutes, or until completely soft. (Test with the tip of a knife.) When cool, cut the top free from the head, separate the cloves, and set aside.
   
   
2. Peel and quarter the sweet potatoes and russet potatoes. Put them in a pot with a steamer insert. Season with a teaspoon of salt and steam over medium high to high heat until cooked, about 20 minutes. Drain, add the unpeeled roasted cloves of garlic, and puree through a food mill, using the fine disk. Return the puree to the pot and reheat over low heat. Scald the milk in a separate saucepan and add from 1 to 2 cupes to the potatoes, depending on how dry they are. Then add the extra-virgin olive oil to taste, and season with salt and pepper. Serve immediately or keep warm in a double boiler.