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Garlic Mashed Potatoes #12


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Vegetables

Ingredients:

  • 2 lb Med-size baking potatoes
  • 2 Heads garlic; broken up but not pe
  • 4 oz Unsalted butter
  • 1 1/2 c Milk
  • Salt to taste
  • Nutmeg to taste
  • 4 tb Minced parsley

Directions:

PEEL AND CUT POTATOES into quarters. Place in cold water in a medium-size pan, bring to a boil and cook 15-to-20 minutes, until tender. Meanwhile, plunge the garlic into boiling water and cook for 5 minutes. Drain, then peel when cool enough to handle. Place in a small saute pan with half the butter over low heat for 10 minutes. Be very careful not to let the garlic burn. Add 1 cup of milk, bring to the boil and simmer 2 minutes. Puree in a blender or food mill, or press through a sieve. Drain the potatoes well then put through a potato ricer or food mill, or use a potato masher. (Do not use a food processor, as it will make the potatoes gummy.) May be prepared up to this point ahead of time, then reheated in a 325F oven for 20-to-30 minutes. Add more butter, 1 tablespoon at a time, 1/2 cup warmed milk and seasonings to taste. Serve immediately for best flavor.
 
PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK Posted to EAT-L Digest by LDGOSS <LDGOSS@PRODIGY.NET> on Jan 21, 1998