Miso and Garlic Mashed Potatoes

Ingredients

1 bulb garlic, unpeeled
Drizzle of truffle or olive oil
2 pounds Yukon Gold potatoes, rinsed and quartered
Salt and pepper to taste
3/4 to 1 cup plain milk or soy milk (unsweetened)

4 tablespoons butter
2 tablespoons miso
Chives or green onions, finely chopped (for garnish)

Method

Heat oven to 425°F. Slice 1/2-inch top off garlic bulb and drizzle with olive oil. Wrap in aluminum foil. Bake until garlic is soft and golden, about 45 minutes. Remove from oven. When until cool enough to handle, peel garlic cloves, mince and set aside.

In large pot, add potatoes and cover with salted water. Bring to a boil then reduce heat and simmer, uncovered, until tender, about 15 to 25 minutes.

Drain potatoes and force through a potato ricer or mash until smooth. Transfer to a large bowl and mix in garlic. Cover and keep warm.

Heat milk or soy milk and salt and pepper in a small saucepan over medium-low heat. Mix in miso and whisk to combine. Pour over potatoes and combine. Adjust salt and pepper to taste. Garnish with chives or green onions. Serve immediately.

Can Anyone Tell Me How To Make Stovetop French Fries? (Raw, not pre-cooked like below)

This is all I've found-

Don't use olive oil; bad flavor for french fries. Don't use plastic or wood; they'll melt or burn/scorch. Get a thermometer meant for deep frying. To avoid splattering, try placing a colander or similar tool with a screen-like face over the top of the pan.

I have a bag of frozen french fries.

Do you have an oven? You can probably bake the pre-cooked french fries...
posted by Cool Papa Bell at 1:36 PM on September 11, 2008

I'd recommend putting the still-frozen fries and a bit of oil (we're talking a couple of tablespoons here, nowhere near three cups) into a nonstick frying pan. Stir the fries with your wooden spatula-thingy to coat them evenly with the oil. Cover and cook on medium heat, stirring occasionally.

When the fries are thawed and have begun to actually cook, turn up the heat to medium high and, if you like, add a bit more olive oil to increase flavor and crispy goodness. I'd also suggest a sprinkle of Italian seasoning or some freshly-ground black pepper.

(Damn it, now you've made me want fries.)