Chef's Table

Roasted Garlic Garbanzo Bean Mashed Yukon Gold Potatoes with Turmeric and 101 North Brewing Indigo Agave Pale Ale

An Indian version of mashed potatoes: Roasted Garlic Garbanzo Bean Mashed Yukon Gold Potatoes with Turmeric and 101 North Brewing Indigo Agave Pale Ale

CourseStarch, Sunday Supper
CuisineIndian, Vegetarian
Cooking Beer StyleAmerican Pale Ale
Pairing Beer StyleAmerican Brown Ale, American India Pale Ale | IPA
SeasonalFall Seasonal, Spring Seasonal, Summer Seasonal, Winter Seasonal, Year Around Seasonal
Food SectionBeans, Dairy, Garlic, Potato, Starch
Brewery101 North Brewing
KeywordCooking with Beer

Servings	Prep Time
12guests	15minute

Cook Time	Passive Time
40minute	30minute

Servings	Prep Time
12guests	15minute

Cook Time	Passive Time
40minute	30minute

Ingredients

Roasted Garlic Paste Ingredients:

2each garlic heads, wholeroasted and peeled
2tablespoon oil, olive
1pinch salt, kosher

Tumeric Yukon Gold Potato Ingredients:

3pound potatoes, Yukon Gold,peeled (or not for a more rustic style), cut into 1/8th size pieces
1piece turmeric, fresh,washed, peeled and minced
2tablespoon salt, kosher

Garbanzo Bean Pale Ale Cream Sauce Ingredients:

1/2cup butter, unsaltedpreferably organic (1 sticks)
2tablespoon garam masala spice blend,from Sonoma Spice Queen
1tablespoon salt, kosher
1cup buttermilk
15ounce garbanzo beans, canned,or cooked from dried
3 – 4tablespoon Pale Alesuch as 101 North Brewing Indigo Agave Pale Ale

Instructions

Roasted Garlic Paste Directions:

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.

Garbanzo Bean Pale Ale Buttermilk Sauce Directions:

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.

Making the Roasted Garlic Garbanzo Bean Mashed Yukon Gold Potatoes:

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.

Finishing the Roasted Garlic Garbanzo Bean Pale Ale Mashed Yukon Gold Potatoes:

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.

Recipe Notes

“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.

Garbanzo-Bean-Yukon-Gold-Mash-Potatoes--with-Sausage-2