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LOCATION: Recipes >> Vegetables >> Garlic Mash Potato 07

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GARLIC MASHED POTATOES

2 pounds med-size baking potatoes
2 heads garlic, broken up but not peeled
4 ounces unsalted butter
1 1/2 cups milk
salt to taste
nutmeg to taste
4 tablespoons 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
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.) Add more butter, 1 tablespoon at a time, 1/2 cup warmed
milk and seasonings to taste. Serve immediately for best flavor.

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