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Roasted Garlic Mashed Potatoes

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1 head garlic; left whole
1 cup whole milk
2 pounds russet potatoes; scrubbed
salt
4 tablespoons butter; softened
ground black pepper

Preheat oven to 350F. Remove outer papery skin from the garlic. Cut off about 1/2" from the tip of head so that most of the clove interiors are exposed. Place garlic head, cut side down, in a small saucepan. Add the milk to the saucepan and bring to a simmer. Cover and simmer until garlic softens slightly, about 10 minutes. Drain garlic, reserving milk. If necessary, add more milk to bring it back up to 1 cup. Wrap garlic in foil and bake until very soft, about 1 hour. Squeeze garlic puree from the head and set aside. Place potatoes (unpeeled) in a large saucepan with cold water to cover. Bring to a boil over high heat, then simmer, covered, until potatoes are just tender when pricked with a thin-bladed knife, about 20 minutes. Drain the potatoes. Make sure the reserved milk is hot. Peel the potatoes and press through a potato ricer into a warm, dry saucepan. Add salt to taste (this is important; make sure you add enough salt). Add the hot milk. Beat with a wire whisk until fluffy. Add butter. Continue to beat until the butter is melted. Season with lots of pepper. Submitted to the BBQ Mailing List by Bill Ackerman on Feb 12, 1999. - - - - - - - - - - - - - - - - - - NOTES : Can be kept hot for up to 30 minutes in a double boiler or bain marie.

Yield: 6 servings

Preparation Time: 0:00


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