Bernard's Mashed Potatoes Bernardin

-- NYT, November 6, 2002


  • 1 pounds of medium Golden Yukon potatoes peeled
  • 1 full clove of garlic
  • 4 tablespoons of butter
  • 4 tablespoons of olive oil and one teaspoon for garlic
  • 4 tablespoons of parsley
  • 2 teaspoons of lemon juice


  1. Heat oven to 350 degrees. Brush unpeeled garlic with a teaspoon of olive oil, wrap in foil, bake for 40 minutes.
  2. Place potatoes in a pot of salted water to cover. Bring to a boil. Cook over medium heat until very tender about 30 minutes.
  3. When roasted garlic is done, remove from foil and peel cloves.
  4. When potatoes are done, drain them and return them to the cooking pot.
  5. Mash potatoes with a fork, adding roasted garlic cloves, butter, and 4 tablespoons of olive oil.
  6. Place over low heat, fold in 4 tablespoons of parsley, add 2 teaspoons of lemon juice, and season to taste with salt.
  7. Set aside over very low heat.