Garlic Mashed Potatoes

Yield: 4 servings

2 lb Med-size baking potatoes
2 Heads garlic - broken up but not peeled
4 oz Unsalted butter
1 1/2 c Milk
Salt to taste
Nutmeg to taste
4 tb Minced parsley

Peel and cut potatoes into quarters.
Place in cold water in a medium-size pan, bring to a boil and cook 15-to-20 minutes, until tender.
Meanwhile, plunge the garlic into boiling water and cook for 5 minutes.
Drain, then peel garlic when cool enough to handle.
Place garlic in a small saute pan with half the butter over low heat for 10 minutes.
Be very careful not to let the garlic burn.
Add 1 cup of milk, bring to the boil and simmer 2 minutes.
Puree in a blender or food mill, or press through a sieve.
Drain the potatoes well then put through a potato ricer or food mill, or use a potato masher.
Combine garlic mixer and potatoes
Add more butter, 1 tablespoon at a time, 1/2 cup warmed milk and seasonings to taste.
Serve immediately for best flavor.

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