6 large potatoes (about 3 pounds total), peeled and diced
3 cloves garlic, minced
1/2 stick (4 tablespoons) unsalted butter
1 1/3 cups buttermilk
4 ounces ( 1/2 8-ounce brick) cream cheese
1 teaspoon salt
1/2 teaspoon celery seed
12 to 16 tiny red new potatoes (about 1 1/4 pounds total), washed and thinly sliced
Fill a large pot about 3/4 full with water and bring to a boil. Add the diced baking potatoes and turn heat down to medium-high. Simmer potatoes until tender, 20 to 25 minutes.
While the potatoes are simmering, sauté the garlic in the butter over medium heat until lightly browned, about 5 minutes. Remove pan from heat and set aside. Lightly grease a 9-by-12-inch baking pan and preheat the oven to 350 degrees, setting the oven rack at the top level.
Once the simmered potatoes are done, remove them from the heat and drain them. Transfer them to a large mixing bowl and with an electric mixer, beat them together with the buttermilk, cream cheese, salt, and celery seed until smooth. Transfer this mixture to the baking pan, spreading it out evenly.
Lay the thinly sliced new potatoes over the whipped potatoes in a concentric pattern, each slice overlapping the last, until the whipped potatoes are completely covered. Dot with the garlic-butter mixture.
Bake on the top rack of the oven at 350 degrees for 45 to 55 minutes, or until the top has browned and the new potatoes are fork-tender. Remove from heat and serve at once.
Makes 6 to 8 side dish portions
Thursday, December 16, 1999
