Title: Garlic Mashed Potatoes (Prodigy)
Categories: Vegetable Side dish
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 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, 1/2 cup warmed milk and seasonings to taste. Serve immediately for best flavor.

PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK

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