Recipe - Jack Steins Mashed Potatoes

2 One fourth pound Russet potatoes; peeled, cut
into 1 1/2" pcs
8 tablespoon Butter
2 lg Onions; chopped
2 lg Garlic cloves; chopped
6 tablespoon Milk; (or more)

Cook potatoes in pot of boiling salted water until tender, about 15
minutes. Meanwhile, melt 2 tablespoons butter in heavy large skillet over
high heat. Add onions; saute until golden, about 8 minutes. Add garlic;
saute 30 seconds. Drain potatoes; return to same pot. Stir over low heat
until potatoes appear dry. Transfer to bowl; add 6 tablespoons milk and 6
tablespoons butter. Using electric mixer, beat potatoes until smooth,
adding more milk, if desired. Add onion mixture; beat just until blended.
Season to taste with salt and pepper.

Source: Bon Appetit (11/94)
Posted to MMRecipes Digest V4 #066 by Suzy suzy@gannett.infi.net on Mar
6, 1997.