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Garlic Mashed Potatoes

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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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