| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Irish | Potatoes, Irish | 4 | Servings |
INGREDIENTS
| 1 1/4 | lb | Russet potatoes peeled; cut 1/2 inch pieces |
| 1/4 | c | Milk |
| 6 | lg | Cloves garlic; peeled and crushed |
| 1/4 | c | Whipping cream |
| 1/4 | c | Butter (1/2 stick); room temperature |
INSTRUCTIONS
Place potatoes in medium saucepan. Add enough water to cover potatoes. Add milk and garlic. Bring to boil. Reduce heat, cover and simmer until potatoes are very tender, about 25 minutes. Drain potatoes and garlic, reserving 1/4 cup cooking liquid. Return potatoes and garlic to same saucepan. Add cream and butter and mash until smooth. Thin with reserved liquid, if desired. Season to taste with salt and pepper. Posted to MC-Recipe Digest V1 #178 Date: Wed, 31 Jul 1996 16:43:29 -0700 From: Greg Hastings <ghasting@halcyon.com> NOTES : The Irish call garlic gairleog, and it has been used to flavor their food since prehistoric times. In fact, it was sufficiently significant to have a day named after it: Garlick Sunday, the first Sunday in August. Here the garlic is combined with the ubiquitous potato.
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