Cuban Recipe: Puré de Papas -- Cuban Whipped Potatoes

Cuban Whipped Potatoes

Glenn: In many cultures, garlic is considered an aphrodisiac.

Jorge: This is a recipe where the amount of garlic you use is entirely up to you!

Raúl: If you really want to enjoy a romantic evening with someone special , you’ll go really heavy on the garlic!

Glenn: Did we mention that garlic is an aphrodisiac?

Place the carrots and the potatoes in a large saucepan and add just enough lightly salted water to cover. Bring to a boil, reduce heat to low, cover and simmer until the potatoes and carrots are very tender.

While the potatoes and carrots are cooking, peel and mince the garlic.

Drain the potatoes and carrots thoroughly and spread out on a cookie sheet to dry completely. You can use a paper towel to mop up any excess water. Once the potatoes and carrots are dry and cool, run them through a ricer or food mill. You should have some orange looking potatoes by now!

Melt the butter in the same saucepan you used to cook the potatoes and carrots. Sauté the minced garlic in the butter for a just a minute or two. Slowly stir in the potato/carrot mixture. Gradually stir in the heavy cream until you have a thick paste -- just like mashed potatoes. Season to taste with salt and pepper.

Serve hot topped with some grated cheese.

5 medium potatoes, peeled and quartered
1 1/2 cups carrots, chopped
8 cloves garlic, minced
5 tablespoons butter
1 cup heavy cream (more or less)
Salt and pepper to taste
Asadero, Monterrey Jack, or other white cheese grated, for topping

Ingredients