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Garlic Potato Puree

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      Title: GARLIC POTATO PUREE
 Categories: Vegetables
      Yield: 6 Servings
 
      2    Heads garlic
      2 lb Red potatoes, small
      3 tb Chopped parsley
      2 tb Butter
           Salt
      8 tb Milk or cream
           Additional butter (optional)
           Freshly ground pepper
 
  SEPARATE THE GARLIC CLOVES and remove their papery husks. Slice each
  clove into halves or, if large, thirds. Peel the potatoes (unless
  they are newly harvested), quarter them and slice thinly. Put the
  garlic, potatoes, parsley and butter in a small sauce- pan, add water
  to cover by 2 inches and lightly salt. Bring to a boil, lower the
  heat, and simmer, partially covered, until the potatoes and garlic
  are soft and the water has cooked away, about 25 minutes. Pass the
  potatoes and garlic through a food mill. Don't use a food processor
  or blender as it will give the puree a gooey, unpleasant texture. If
  you don't have a food mill, mash the potatoes by hand, then work them
  through a strainer for a smooth texture or leave it a little rough
  and irregular. Stir in the milk or cream and additional butter, if
  desired. Add salt to taste and season with pepper.
 
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