Letters From Andy

Ingredients

• 1 head garlic
• 2 pounds of sweet potatoes
• 2 pounds of russet potatoes
• Salt & Pepper
• 2 cups milk
• 1/4 to 1/2 cup extra-virgin olive oil

Recipe Notes

From Alice Waters’ Chez Panisse Vegetables. Serves 6 to 8.

Directions

First roast the garlic: Preheat oven to 400 degree F. Wrap head of garlic in foil 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.

Peel and quarter the sweet potatoes and the russet potatoes. Put them in a pot with a steamer insert. Season with a teaspoon of salt and steam over medium 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 cups 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.