| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
Vegetables |
6 |
Servings |
INGREDIENTS
| 2 |
|
Heads garlic |
| 2 |
lb |
Red potatoes, small |
| 3 |
tb |
Chopped parsley |
| 2 |
tb |
Butter |
|
|
Salt |
| 8 |
tb |
Milk or cream |
|
|
Additional butter (optional) |
|
|
Freshly ground pepper |
INSTRUCTIONS
SEPARATE THE GARLIC CLOVES and remove their papery husks. Slice each clove
into halves or, if large, thirds. Peel the potatoes (unless they are newly
harvested), quarter them and slice thinly. Put the garlic, potatoes,
parsley and butter in a small sauce- pan, add water to cover by 2 inches
and lightly salt. Bring to a boil, lower the heat, and simmer, partially
covered, until the potatoes and garlic are soft and the water has cooked
away, about 25 minutes. Pass the potatoes and garlic through a food mill.
Don't use a food processor or blender as it will give the puree a gooey,
unpleasant texture. If you don't have a food mill, mash the potatoes by
hand, then work them through a strainer for a smooth texture or leave it a
little rough and irregular. Stir in the milk or cream and additional
butter, if desired. Add salt to taste and season with pepper.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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