Trisha says: I was sitting here at my in-laws in the wee morning hours of Christmas. Everyone else in the house had already gone to bed. I was listening to Christmas carols and doing my nails and decided I didn’t want to have more caffeine. So the natural alternative is a cocktail, right? Enjoy my quick original concoction, the Candy Cane Cutie.
In a medium to large saucepan combine onions, celery & potatoes. Pour clam juice over vegetables. Add enough water to barely cover vegetables. Bring to boil then reduce heat to medium & simmer until potatoes are tender (approximately 20 minutes).
Meanwhile, in a small sauce pan, melt butter. When melted, add flour, blend & cook for 2 minutes. Add half & half & cook, stirring until smooth & creamy. Drain vegetables, reserving liquid. Return vegetables to saucepan. Add clams & sauce mixture. Heat thoroughly (add reserved cooking liquid to make consistency to your taste.
Cut the top off of all the individual cloves of the head, keeping the entire head of garlic intact.
Place in a square of aluminum foil that will be large enough to wrap the entire head & enclose it.
Drizzle olive oil over the top & sprinkle with a pinch of kosher salt.
Wrap the garlic in the foil & place in 350°F oven for 1 hour.
Cut potatoes into roughly bite sized pieces, close to the same size. Place potatoes in a large stock pot & cover with enough water to just barely cover the potatoes.
Bring to a boil & reduce heat to medium & simmer for approximately 10-15 minutes or until the potatoes are fork tender.
Remove the potatoes from the water, but place them back into the still warm pot. Add butter & milk, & mash with either potato masher or electric hand mixer until it begins to smooth but is still quite lumpy.
Add Parmesan & continue to mash until you reached the desired consistency. Add parsley on top for garnish & enjoy.