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Garlic Mashed Potatoes

2 lb potatoes (about 4 large)
2 tablespoons butter
4 cloves garlic; finely chopped
1/2 cup milk
1 teaspoon salt
1/2 teaspoon pepper

Peel and cut potatoes into 2-inch pieces. In saucepan of boiling
salted water, cook potatoes for about 20 minutes or until tender.
In skillet, melt butter over low heat; cook garlic for 5 minutes
or until fragrant and tender but not browned. Set aside. Heat milk
to boiling. Drain potatoes and mash with milk, garlic mixture,
salt and pepper.

This recipe gives mildly (IMHO) garlic flavoured potatoes. Vary
the amount of garlic to suit your palate. Alternatively use roasted
garlic - squeeze out the pulp from the cloves and mash with potatoes
for a mellow garlic flavour - or use raw, minced cloves for a strong
raw garlic taste. I usually steam baking potatoes along with peeled
garlic cloves and pass the lot through a ricer or food mill before
mixing in the rest of the ingredients. Try using half a cup of
sour cream in place of the butter and milk or buttermilk instead
of regular milk. They all taste good. Avoid whipping the potatoes;
this will make them gluey.


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