Name: Garlic Mashed Potatoes
Ingredients: 2 lb Med-size baking potatoes; 2 Heads garlic; broken up but not pe; 4 oz Unsalted butter; 1 1/2 c Milk; Salt to taste; Nutmeg to taste; 4 tb Minced parsley

[God saved us] without breaking the law of justice or canceling its demands. What He did in love was to satisfy its demands. The demands of justice were not ignored or canceled. They were fully satisfied. And the only way that God could do that was by having His spotless Son take the punishment that was due to us. What we see here is an amazing love. He did for us what we could not do for ourselves. We call this grace, the result of which is salvation.

Ajith Fernando

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy		Vegetables	4	Servings

INGREDIENTS

2	lb	Med-size baking potatoes
2		Heads garlic; broken up but not pe
4	oz	Unsalted butter
1 1/2	c	Milk
		Salt to taste
		Nutmeg to taste
4	tb	Minced parsley

INSTRUCTIONS

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.) May be
prepared up to this point ahead of time, then reheated in a 325F oven for
20-to-30 minutes. Add more butter, 1 tablespoon at a time, 1/2 cup warmed
milk and seasonings to taste. Serve immediately for best flavor.
PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK
Posted to EAT-L Digest  by LDGOSS <LDGOSS@PRODIGY.NET> on Jan 21, 1998

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