Roasted Garlic Garbanzo Bean Mashed Yukon Gold Potatoes with Turmeric and 101 North Brewing Indigo Agave Pale Ale
This recipe was designed to enhance my Roasted Garlic IPA Mash Potatoes recipe and transform them into an Indian style Aloo mash. They were served with an Indian flavored Craft Beer Sausage that was infused with 101 North Brewing Heroine IPA, Petaluma Poultry chicken thighs and seasoned with garam masala spice mix, caramelized onions | leeks |garlic along with some orange zest and ginger. These sausages were served on a bed of Roasted Garlic Garbanzo Bean Mashed Yukon Gold Potatoes with Turmeric and 101 North Brewing Indigo Agave Pale Ale and then garnished with these Malt Vinegar Pickled Brown Mustard Seeds to create a adaptation of the classic British Bangers & Mash.
When cooking with beer, it is best to understand the beer style before cooking with it. we love to drink pale ales and IPA (India Pale Ales) for their hoppy character. As a finished beer is reduced in a pan | pot, the water is evaporated, changing the ratio of water, that has malted barley in it for a balance of sweet to the hops, that add bitterness. Reducing hoppy styles of beer changes that ratio, leaving the hop oils in the pan | pot, out of balance with the liquid. The aroma and flavor compounds found in hops are easy to lose. In the brewing process, many hop forward beer styles are layered with hops throughout the brewing steps. Bittering hops are adding in the beginning of the boil, to release all their luplin and bitterness, to add balance to the sweet malted liquor. These bittering hops are usually boiled between 60 – 90 minutes. Flavor hops are added for a 30 minute boil, to help preserve some of their fragrance, while also keeping their essence in the brew. Aroma hops are added the last 15 – 5 minutes, to minimize the heat damage to these delicate hop oils. Depending on the beer style, hops are added a knock out or when the kettle is turned off, allowing them to steep in the wort. Whirlpool hops are added as the beer is cooling (around 190°F | 88°C) and allowed to clear, leaving being a protein mix called trub, that aides in clarifying the beer. The last hop addition is dry hopping, when hops are added to the also finished fermented beer. All these steps are used to add hop aroma and flavor to the final pint. When cooking with IPA or Pale Ale, it is important not to really cook these beer styles, but to just warm them, to help respect the brewers time and energy to get those delicious hop flavors into the beer your about to enjoy.
This dish is part of the Sonoma County Home Brewers Competition presentation I gave to showcase local ingredients with international flavors.
Makes: as a side dish, serving 8 – 12 guests
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| Servings | Prep Time |
| 12 guests | 15 minute |
| Cook Time | Passive Time |
| 40 minute | 30 minute |
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- 2 each garlic heads, whole roasted and peeled
- 2 tablespoon oil, olive
- 1 pinch salt, kosher
- 3 pound potatoes, Yukon Gold, peeled (or not for a more rustic style), cut into 1/8th size pieces
- 1 piece turmeric, fresh, washed, peeled and minced
- 2 tablespoon salt, kosher
- 1/2 cup butter, unsalted preferably organic (1 sticks)
- 2 tablespoon garam masala spice blend, from Sonoma Spice Queen
- 1 tablespoon salt, kosher
- 1 cup buttermilk
- 15 ounce garbanzo beans, canned, or cooked from dried
- 3 - 4 tablespoon Pale Ale such as 101 North Brewing Indigo Agave Pale Ale
- Preheat an oven to 300°F | 149°C.
- Take each head of garlic and remove as much of the papery outside skin as you can, while still keeping them intact. With a sharp knife, cut the top 1/5 of the head off, exposing the tops of the each individual garlic cloves with in the head. Take a small square piece of foil and place the cut head in the center. Drizzle 1 tablespoon of olive oil on top of each head then place a sprig of thyme. Season with a touch of salt and pepper, and then wrap the aluminum foil around the garlic head. Repeat with second head. Place the foil pouches in the oven for 30 – 35 minutes or until the smell of garlic fills your kitchen. Remove from the oven, open each pouch and let cool for 5 minutes.
- As the garlic is roasting, start the Garbanzo Bean IPA Sauce.
- In a medium sized pan, add butter, garam masala spice blend and salt; turn heat to medium. Bring the mixture to a simmer, turning down to low and simmer for 5 minutes. Then pour in the buttermilk to warm through.
- Use a paper towel folded over a few times to act like a small potholder and squeeze the heads of roasted garlic, pressing the cloves out into the bowl of a food processor. Add the drained and rinsed garbanzo beans. Mix | blend together to make a smooth purée. Add the spiced buttermilk mixture and pulse to combine. This mixture will be added to the mashed Turmeric Yukon Gold Potato Ingredients.
- While the garlic is roasting, the thyme is infusing, begin making the Turmeric Yukon Gold Potatoes. First, wash and cut the potatoes into equal size cubes, so they will all cook at the same rate. Add the potatoes to a pot and cover them with enough cold water to fully submerge the tubers by 2 inches. Add two tablespoons of kosher salt and the chopped turmeric, lightly stirring into the water. Place the pot over high heat and bring the potatoes to a boil. The potatoes will take about 20 - 25 minutes to cook, depending on their size and the heat of your burner. The potatoes are done when they are fork tender and still keep their shape. Drain the potatoes in a colander, set in your sink. Let the potatoes rest for a minute, allowing them release as much steam | water as possible.
- Place the potatoes back to the cooking pot and using a masher, mash all the potatoes, leaving little to no lumps. It is important to do this without adding any butter or fat, as once the potato is exposed to butter, the fat coats the potato starch and makes a lumpy finished mash potato. When you are happy with the texture and consistency of the potatoes, then continue with the recipe.
- Take the Garbanzo Bean Sauce and whisk in the Pale Ale. Adding the beer at the very end is important, doing this right before they are mixed in to the potatoes, as heat will cook the beer, changing the flavors of the hops. The flavors of the hops are what this style of beer is about. The identity of the beer is all about the bouquet of the hop, the bitterness, the balance of herbal, floral, tropical, dank, garlicky | oniony to earthy and citrusy. Add enough India Pale Ale to find a balance from the sweet garlic to the herbal hop with a slight bitter edge.
- Take the Garbanzo Bean Pale Ale Sauce and fold into the mashed potatoes. Taste and adjust the seasoning if needed. If the mashed potatoes are too stiff, add more IPA until they get to your desired consistency. Taste and adjust seasoning if needed. The potatoes are ready to be served and can be held for up to an hour, in a serving bowl (pre-heat with hot water to warm the ceramic, keeping the food hotter longer), a crock-pot set to low (if available), or just keep them in the pot, set to 200°F | 93°C.
“The Local Petaluma” | Petaluma Poultry chicken thighs ground with 101 North Brewing Heroine IPA, caramelized onions and leeks, seasoned with Sonoma Spice Queen’s Garam Masala spice blend, all mixed and stuffed into a sausage casing and cooked sous vide.
Roasted Garlic 101 North Brewing Indigo Agave Pale Ale Mashed Potatoes cooked with fresh tumeric and mixed with a garbanzo bean purée. This version of Bangers & Mash is topped with Malt Vinegar Pickled Brown Mustard Seeds.
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