Creamy Layered Purple & Ivory Mashed Potatoes (Perfect for Thanksgiving)

Method Overview:
Make Yukon Gold and Peruvian Purple Mashed Potatoes – in separate batches.
Layer both types of cooled mashed potatoes in 6 even layers – I used an eight cup round ceramic soufflé dish.
Can make up to three days in advance – a Thanksgiving lifesaver!
When serving – the beautiful layers will be revealed.

In separate 4 quart pans, add the peeled and cut Yukons in one, Peruvians in another.
Cover each with water, just to cover, and place lids on top.
Bring to a boil, immediately reduce heat to a low simmer and cook until the potatoes are cooked through and very tender.
Drain the Yukons – add back to their pan. Drain the Peruvians – add back to their pan.
Heat both over low heat, stirring to remove extra water moisture for 2 minutes.

Over a large bowl, use a potato ricer – rice the Yukon potatoes (white still warm) in batches into the bowl. There will be no lumps with a ricer!
Repeat with the Peruvians.

To EACH bowl of potatoes add: 1 T. mashed roasted garlic, 1/2 t. grated garlic, 3 T. warmed milk, 3 T. room temperature butter and 1/2 t. sea salt.
Using a rubber spatula, gently mix in all ingredients in each bowl until well blended, do not over mix. Let cool a bit – easier to layer.Add a few grates of black pepper to the Peruvian batch if desired.

Finish:
Butter a 8 cup capacity baking dish (I’ve used a round ceramic soufflé dish.)
Take out 1/3 of the yukon potatoes and add to the baking dish – smooth it evenly.
Continue layering with the Peruvian potatoes – 6 layers in all.

Make a decorative top – make a 1/2 inch indentations in a swirl pattern for a pretty finish.

To reheat: Bring to room temperature (if refrigerated.)
Cover with foil and bake in a 350 degree oven until warmed through, about 30 minutes.

Microwave reheating: If using a non metal baking dish – cover with waxed paper and heat at 50 % power until heated through.

Creamy Layered Purple & Ivory Mashed Potatoes can be refrigerated for up to three days before serving – cover well with plastic wrap.

*Roasting Garlic: Can make up to one week ahead. Use 2 Tablespoons for this recipe, which is about 1/2 of a large head of garlic. Use extra for many recipes.
Ingredients:
1 large head fresh garlic
1/2 t. teaspoons extra virgin olive oil
pinch sea salt

Directions:
Preheat the oven to 375 degrees. Cut the top off the head of garlic, about 1/3 inch, to expose the cloves of garlic.
Place the garlic in a baking dish to fit. Drizzle oil over, sprinkle with salt.
Cover tightly with heavy foil. Bake for 30 – 40 minutes, until softened.
Cool slightly, and squeeze the garlic from it’s papery exterior into a small bowl.
The softened whole garlic is now ready to use in recipes. To hold it in the refrigerator, drizzle some olive oil over it and store in a tightly covered container.