Garlic Mashed Potatoes Recipe
Ingredients
| Russet potatoes | 5 Large, peeled | |
| Roasted garlic (reserved from preceding recipe) | ||
| Warm milk | 1/2 Cup (16 tbs) | |
| Butter/Margarine | 1/4 Cup (16 tbs), melted | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Place potatoes in a 5- to 6-quart pan; cover with 1 inch water.
Cover and bring to a boil on high heat.
Boil gently until potatoes are tender when pierced, 20 to 25 minutes; drain well.
Meanwhile, cut garlic heads in half crosswise and squeeze soft garlic from peel into a large bowl; discard peel.
Beat garlic with an electric mixer until smooth; add potatoes, milk, and butter.
Continue beating just until potatoes are smoothly blended.
Add salt and pepper to taste
Cover and bring to a boil on high heat.
Boil gently until potatoes are tender when pierced, 20 to 25 minutes; drain well.
Meanwhile, cut garlic heads in half crosswise and squeeze soft garlic from peel into a large bowl; discard peel.
Beat garlic with an electric mixer until smooth; add potatoes, milk, and butter.
Continue beating just until potatoes are smoothly blended.
Add salt and pepper to taste
Chef
