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| 1 1/4 x ca. 450 g | Russet potatoes peeled; cut 1/2 inch pieces |
| 1/4 Tasse | milk |
| 6 gross | cloves garlic peeled, crushed |
| 1/4 Tasse | whipping cream |
| 1/4 Tasse | Butter (1/2 stick); room temperature |
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Place potatoes in medium saucepan. Add enough water to cover potatoes. Add milk and garlic. Bring to boil. Reduce heat, cover and simmer until potatoes are very tender, about 25 minutes.
Drain potatoes and garlic, reserving 1/4 cup cooking liquid. Return potatoes and garlic to same saucepan. Add cream and butter and mash until smooth. Thin with reserved liquid, if desired. Season to taste with salt and pepper.
their
food since prehistoric times. In fact, it was sufficiently significant to
have a day named after it: Garlick Sunday, the first Sunday in August. Here
the garlic is combined with the ubiquitous potato.
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