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Garlic mashed potatoes (prodigy)

Yield: 4 Servings

Ingredients:

• 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

Instructions:

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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