Garlic mashed potatoes (prodigy)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Med-size baking potatoes |
| 2 | Heads garlic broken up but not peeled | |
| 4 | ounces | Unsalted butter |
| 1½ | cup | Milk |
| Salt to taste | ||
| Nutmeg to taste | ||
| 4 | tablespoons | Minced parsley |
Directions
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 when cool enough to handle. Place 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. (Do not use a food processor, as it will make the potatoes gummy.) May be prepared up to this point ahead of time, then reheated in a 325F oven for 20-to-30 minutes. Add more butter, 1 tablespoon at a time, ½ cup warmed milk and seasonings to taste. Serve immediately for best flavor.
PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK