| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
lb |
Large boiling potatoes; peeled, quartered |
|
|
Kosher salt |
| 3/4 |
c |
Milk |
| 4 |
tb |
Butter |
| 2 |
tb |
Butter |
| 2 |
tb |
Roasted garlic pulp |
|
|
Freshly ground black pepper |
INSTRUCTIONS
RWXK21A RANDY LEWIS
While peeling and cutting the potatoes, bring about 4 quarts of water to a
rolling boil. Add about 3 tablespoons salt and then add the potatoes. Bring
back to boil, reduce heat and simmer, covered, until tender (about 20 to 30
minutes). Drain the potatoes in a colander and allow to drain well, without
cooling off too much. At the same time scald the milk. Place the potatoes
in a bowl and begin beating with a mixer on medium speed by hand. Slowly
add the hot milk. Add the butter bit by bit and the garlic pulp. Increase
the speed of the mixer and whip until potatoes are smooth and creamy.
Season to taste with salt and pepper and serve at once. Serves four to six
as a side dish.
"The flavor of these mashed potatoes with roasted garlic is so altogether
satisfying and comforting that they could be sold as medicine. I could eat
them every day and never grow tired..." Jasper White, famous world chef and
proprietor of Jaspers Restaurant in Boston, MA These are the best! Enjoy!
Randy MM format Norma Wrenn
Recipe by "Pillsbury Kitchens' Family Cookbook" 1979 edition
Posted to MC-Recipe Digest by "M. Hicks" <nitro_ii@email.msn.com> on Feb
17, 1998
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