From: Arlene Hansen

Mashed Potato Aioli

1 head of garlic, cloves separated and peeled
6 cups water
1 lb. waxy potatoes, peeled, cooked, mashed and strained (1/1/4 cups)
2 Tablespoons olive oil
2 to 3 additional garlic cloves, peeled  (or more to taste)
1/2 teaspoon salt
Fresh ground pepper, to taste

Combine the garlic and water in a saucepan and bring to a boil.  Reduce
heat and simmer for 30 to 40 minutes, until the garlic is tender.  Remove
from heat and, using a slotted spoon, transfer the garlic to a food
processor.  Reserve 1/2 cup of the broth.

To the garlic, add the potatoes, olive oil and 2 tablespoons of the
reserved garlic broth, and blend until smooth.

Mash the remaining garlic cloves and the salt into a smooth paste and stir
into the potato mixture.  Taste and adjust seasoning, adding more garlic,
salt and pepper if desired.

Makes 1-1/2 Cups.

(personal note:  I had never boiled garlic before, and thought it a little
weird.  I really like the rich sweet flavor of roasted garlic, so I add the
pulp from some roasted garlic cloves to the raw garlic/salt paste before
stirring it into the potato mixture.   And I've never bothered to strain
the potatoes -- that seemed a bit much to me.)


 I discovered this recipe in an article on low fat cooking, so enjoy guilt
free.  Only 1 gram of fat per tablespoon, if you care.  :^)   I had
traditionally used aioli as a sauce on fish, but then found a recipe in the
Moosewood Cookbook that uses it as a dip for lightly steamed fresh veggies.
That's how I've used this version.