INGREDIENTS

INSTRUCTIONS

Preheat the oven to 450 degrees. Place the garlic on a pie pan and drizzle
with olive oil. Season with salt and pepper. Place in the oven and roast
for 35 to 40 minutes, or until tender and golden-brown. Remove from the
oven and cool. Squeeze or remove the garlic cloves from the head and place
in a small bowl. Using a fork, mash the garlic until smooth. Place the
potatoes in a pot of salted water and bring to a boil. Reduce the heat to a
simmer and cook the potatoes until fork tender, about 12 to 15 minutes.
Remove the pan from the heat and drain. Place the potatoes back in the pot
and return to the heat. Stir the potatoes, constantly, for 2 to 3 minutes
to dehydrate the potatoes. Remove the potatoes from the heat. Add the
garlic and butter. Using a hand-held masher, mash the butter and garlic
into the potatoes. Add enough cream until desired smoothness is achieved.
The potatoes should still be sort of lumpy. Season the potatoes with salt
and pepper. This recipe yields 6 to 8 servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK -
(Show # EM-1A35 broadcast 04-01-1997) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
04-23-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.

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