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Garlic-mashed Red Potatoes
Serves 4.

2 heads garlic
2 tablespoons olive oil
salt and freshly ground black pepper to taste
2 pounds red potatoes, scrubbed and unpeeled, cut in half if large
1/2 to 1 cup whole milk, scalded and kept warm
4 to 8 tablespoons unsalted butter, at room temperature
salt and freshly ground black pepper to taste

Preheat the oven to 3750F. Cut the top third off each head of
garlic. Place the garlic in a small baking dish, drizzle with the
oil, and season with the salt and pepper. Cover the baking dish
with tin foil and place in the oven. Roast the garlic for 45
minutes to 1 hour, or until the garlic is tender and fragrant.

Place the potatoes in a large pot. Cover with cold water and add
salt to taste. Bring the water to a boil, and then lower the heat
so that the potatoes are still cooking at a gentle boil. Cook the
potatoes for 20 to 30 minutes, or until they are tender but not

Drain the potatoes and return to the pan. Return the pan to the
heat and shake the potatoes around to evaporate the remaining
moisture clinging to them.

Hold the garlic heads upside down over the pot and squeeze the
heads so that the garlic comes out and falls into the potatoes.
Mash the potatoes with a potato masher and begin to add the milk
1/2 cup at a time and the butter 2 tablespoons at a time until the
potatoes are at the consistency you like, although they should be
fairly lumpy. Season to taste with salt and pepper.


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