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Garlic Mashed Potatoes

2 bulbs garlic (about 30 cloves)
1/2 cup unsalted butter, softened
2 tablespoons flour
1 cup boiling milk
1/4 teaspoon salt
pinch of white ground pepper
2 1/2 pounds baking potatoes
1/3 cup whipping cream
salt and pepper

Bring a saucepan of water to the boil.

Separate the cloves of garlic. Drop cloves into the boiling water
and continue to boil for 2 minutes. Drain, cool slightly. Peel
cloves. Melt 4 tablespoons butter in a heavy saucepan. Add the
garlic and cook, covered, over a low heat, until tender, about 20
minutes. Do not allow the garlic to brown.

Stir in the flour. Cook 2 minutes and remove from heat. Whisk in
the milk, salt, and pepper. Return to heat. Boil 1 minute.
Transfer garlic mixture to a blender container; puree until smooth.
Return pureed mixture to the saucepan.

Peel the potatoes and cut into quarters. Drop into boiling salted
water. Cook until tender, 15-20 minutes. Drain. Rice potatoes
with a potato ricer. If the garlic puree reduction step explained
below is not yet completed, set potatoes aside and keep hot.

While potatoes are cooking, cook garlic puree over medium heat,
stirring constantly, until moisture is evaporated. Remove from
heat. Beat in remaining butter and add to the mashed potatoes.
Beat in the cream and season to taste with salt and pepper.


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