Recipe - Garlic Mashed Potatoes

2 pound Medsize baking potatoes
2 Heads garlic
broken up but not peeled
4 ounce Unsalted butter
1 One half cup Milk
Salt to taste
Nutmeg to taste
4 tablespoon Minced parsley

PEEL AND CUT POTATOES into quarters. Place in cold water in a mediumsize
pan, bring to a boil and cook 15to20 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
20to30 minutes. Add more butter, 1 tablespoon at a time, One half cup warmed
milk and seasonings to taste. Serve immediately for best flavor.

PETER KUMP PRODIGY GUEST CHEFS COOKBOOK

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini