Smashed Potatoes with Roasted-Garlic Gravy

Ingredients for Smashed Potatoes with Roasted-Garlic Gravy

• 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 teaspoons black peppercorns

• 350ml dry white wine

• 80ml soy sauce

• 1450ml cold water

• 1.8kg boiling potatoes

• 3 tablespoons unsalted butter, cut into pieces

• 3 matskedar extra jungfruolivolja

• 5 matskedar osaltat smör

• 40g plain flour

Preheat oven to 204°C.

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 minutes.

Strain stock through a fine-mesh sieve into a large measuring cup. If you have more than 950ml , boil to reduce; if less, add water.

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 80ml 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.

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.

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