Recipe - Perogy Filling: Roasted Garlic And Potato

2 One half pound Potatoes, peeled and
quartered (1.25kg)
1 tablespoon Vegetable oil (15ml)
10 Cloves garlic, quartered
One half cup Milk (125ml)
1/3 cup Cream cheese, softened
(75ml)
Three fourths teaspoon Salt (4ml)
Three fourths teaspoon Pepper (4ml)

Canadian Living, December 1996.

In large pot of boiling salted water, cook potatoes, covered, for about 20
minutes or until tender. Drain well and return to pot; mash with potato
masher until smooth.

Meanwhile, in small saucepan, heat oil over mediumhigh heat. Add garlic
and reduce heat to mediumlow; cook, stirring occasionally, for 810
minutes or until golden and softened.

Mash garlic and add to mashed potatoes. Blend in milk, cream cheese, salt
and pepper, stirring just until smooth. Let filling cool to room
temperature. Filling can be refrigerated in airtight container for up to 24
hours. Makes about 4 cups (1L), enough for 7 One half dozen perogies.

Posted to MCRecipe Digest V1 #374, by Peg Baldassari
75402.3465@compuserve.com on 15 Jan 97.