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Garlic Mashed Potatoes

2 heads garlic, about 30 cloves
4 Tb butter
2 Tb flour
1/4 tsp salt
Pinch of pepper
2 1/2 lbs. baking potatoes
4 Tb softened butter
Salt and white pepper
3-4 Tb whipping cream
4 Tb minced parsley

Separate the garlic cloves. Drop into boiling water and boil 2
mins, drain and peel.

Cook the garlic slowly with the butter in the covered saucepan for
about 20 mins or until very tender but not browned.

Blend flour and stir over low heat until it froths with the butter
for about 2 mins without browning. Off heat, beat in the boiling
milk and seasonings. Boil, stirring for 1 min. Rub the sauce through
a sieve or puree in an electric blender. Simmer for 2 mins more.

Peel and quarter the potatoes. Drop in boiling salted water to
cover and boil until tender. Drain immediately and put through a
potato ricer (I use a food processor). Place the hot puree in the
saucepan and beat with the spatula or spoon for several minutes
over moderate heat to evaporate moisture. As soon as the puree
begins to form a film in the bottom of the pan, remove from heat
and beat in the putter a tablespoon at a time. Beat in salt and
pepper to taste.

Shortly before serving beat the hot garlic sauce vigorously into
the hot potatoes. Beat in the cream by spoonfuls but do not thin
out the puree too much. Beat in parsley. Correct seasoning and turn
into a hot serving dish.


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