Garlic mashed potatoes (prodigy)

4 Servings

Ingredients

Quantity Ingredient
2 pounds Med-size baking potatoes
2 Heads garlic broken up but not peeled
4 ounces Unsalted butter
1½ cup Milk
Salt to taste
Nutmeg to taste
4 tablespoons Minced parsley

Directions

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, ½ cup warmed milk and seasonings to taste. Serve immediately for best flavor.

PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK

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