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Garlic Mashed Potatoes (Prodigy)

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      Title: GARLIC MASHED POTATOES (PRODIGY)
 Categories: Vegetables, 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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