Garlic Mashed Potatoes and Creamy Potato Soup

For the Roasted Garlic Mashed Potatoes:

5 pounds of peeled russet potatoes, roughly chopped
12-15 peeled garlic cloves
1 cup of sour cream
1 cup of warm heavy whipping cream
½ pound of softened unsalted butter
20 roasted garlic cloves
1/3 cup of extra virgin olive oil
chopped chives for garnish
Kosher salt and fresh cracked pepper to taste

For the Creamy Potato Soup:

½ peeled and roughly chopped yellow onion
5 roughly chopped stalks of celery
2 tablespoons of unsalted butter
3 tablespoons of all-purpose flour
32 ounces of chicken stock
½ leftover recipe of roasted garlic mashed potatoes
1 cup of heavy whipping cream
Kosher salt and fresh cracked pepper to taste
Optional garnishes: shredded cheddar cheese, chopped crisp cooked bacon and chopped chives

Preparation

Mashed Potatoes:
1. Add the potatoes and the 12-15 garlic cloves to a large pot of boiling salted water and cook them until tender, about 8-12 minutes.
2. Drain the potatoes and add them back to the pot along with the sour cream, heavy cream, butter, roasted garlic cloves, olive oil, and salt and pepper and mash until smooth.
3. Garnish with chopped chives and serve hot.

Potato Soup (makes 3/4 gallon):
1. Add the onion and celery to a food processor and pulse on high until they are the size of rice. Set aside.
2. Add the butter to a large pot over medium heat and cook the onions and celery for about 4 to 5 minutes or until the onions are translucent.
3. Next, stir in the flour to make a roux and cook for 2 to 3 minutes over medium-low heat.
4. Add in the chicken stock and bring to a boil or until it becomes thick, it should coat the back of a spoon.
5. Whisk in the mashed potatoes and heavy cream, and adjust the seasonings with salt and pepper.
6. Serve hot with optional garnishes.

Recipe created by Chef Billy Parisi  l  Click here to print this recipe