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Prep time
10 minutes
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Cook time
2 hours
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Serves
8-12
Author Notes
I know Filipinxs aren’t alone in this, but we love fried garlic. A typical breakfast growing up usually consisted of garlicky-fried rice, served with savory saucy leftovers from the night before (plus an egg, for fun). In thinking up how to bring some Filipinx flavors to Thanksgiving mashed potatoes and gravy, I decided that I wanted the fluffy potatoes to serve the same role as the garlic fried rice, and I wanted a gravy that could feel like a dish in and of itself. Picadillo recipes can be found in many former Spanish colonies, including the Philippines. Using a base of tomato sauce and finely minced mushrooms in place of ground meat helps make a picadillo-inspired sauce that approximates a gravy consistency. The addition of carrots, raisins, peas, and olives does add texture, but it’s totally worth it when you try it on a pillow of garlic mashed potatoes. —Kevo Rivera
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Ingredients
- Fried garlic mashed potatoes
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4 pounds
Yukon Gold potatoes, skins pricked with fork
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4 cups
whole milk
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2
sticks unsalted butter
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2 teaspoons
black peppercorns, lightly crushed
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2
fresh bay leaves
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2
heads garlic, 1 cut half crosswise and 1 head separated into cloves, peeled, and thinly sliced crosswise
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coarse kosher salt
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neutral cooking oil
- Mushroom picadillo gravy
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8 ounces
portobello mushrooms
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4 tablespoons
butter
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¼
yellow onion, peeled and finely diced
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1
carrot, finely diced
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¼
tsp red pepper flake
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2 teaspoons
flour
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1
8-oz can tomato sauce
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1 tablespoon
soy sauce
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1 teaspoon
maple syrup
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3 tablespoons
raisins
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⅓ cups
frozen green peas
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¼ cups
pitted green olives, diced
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coarse kosher salt and ground black pepper
Directions
- Fried garlic mashed potatoes
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Preheat oven to 400°F. Place potatoes on a Silpat- or parchment-lined baking sheet and roast until tender, about 60 minutes.
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Meanwhile in medium saucepan, combine milk, butter, peppercorns, bay leaves, halved head of garlic, and 1 tbsp salt. Bring to a simmer over medium heat, then immediately remove from heat, cover, and set aside for 1 hour.
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In a frying pan, heat 1 cup oil over medium-high until shimmering. In batches, fry sliced garlic, stirring continuously until just starting to turn golden, about 30-60 seconds. Transfer garlic chips to a paper towel-lined plate, and season with salt. Repeat until all the sliced garlic is fried. Set aside.
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After potatoes are removed from oven, let sit for 15 minutes. When cool enough to handle but still hot, cut each potato in half and use a spoon to remove the flesh from the skins. Discard the skin. Pass potatoes through a ricer into a large pot or simply mash them in the pot.
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Return milk mixture to simmer and pour through a fine-mesh sieve into the large pot with the potatoes. Discard solids. Heat pot over medium heat and whisk until potatoes are smooth and bubbling. Reduce heat and continue simmering, stirring constantly until potatoes are thickened to your desired consistency. Stir in the garlic chips. Transfer potatoes to serving dish when ready. Serve warm.
- Mushroom picadillo gravy
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Finely mince mushrooms in a food processor. Transfer mushrooms onto a cheese cloth and squeeze out as much liquid as possible.
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In a large skillet, melt 2 tbsp butter over medium heat. Add onions and sauté until beginning to soften, about 3 minutes. Add mushrooms and cook until the liquid evaporates, and mushrooms begin to brown, 6-8 minutes, stirring frequently. Add 2 tbsp butter, carrot, and red pepper flake, stir, and sauté for another 2 minutes. Season with salt and pepper.
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Add flour and stir before pouring in tomato sauce, soy sauce, maple syrup, raisins, and 1 cup water. Lower heat and simmer for about 20 minutes, stirring frequently and adding water as needed. When sauce is reduced to desired gravy-thickness, add green peas and olives. Cook for another 3-5 minutes and remove from heat.
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Spoon desired amount of gravy over individual portions of fried garlic mashed potatoes.
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