Garlic Mashed Potatoes
MMMMM----- Meal-Master Recipe via Home Cookin 1.2
Title: Garlic Mashed Potatoes 2
Categories: Home Cookin,
Yield: 4
2 lb Med-size baking potatoes
2 Heads garlic -- broken up
but not peeled - see below
4 oz Unsalted butter
1 1/2 cups Milk
Salt to taste
Nutmeg to taste
4 tb Minced parsley
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
tend= er. 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
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