| 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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