Garlic mashed potatoes

1. Peeli and cut potatoes into quarters.
2. Place in cold water in a medium-size pan, bring to a boil and cook 15-to-20 minutes, until tender.
3. Meanwhile, plunge the garlic into boiling water and cook for 5 minutes.
4. Drain, then peel when cool enough to handle.
5. Place in a small saute pan with half the butter over low heat for 10 minutes.
6. Be very careful not to let the garlic burn.
7. Add 1 cup of milk, bring to the boil and simmer 2 minutes.
8. Pureei in a blender or food mill, or press through a sieve.
9. Drain the potatoes well then put through a potato ricer or food mill, or use a potato masher.
10. (do not use a food processor, as it will make the potatoes gummy).
11. May be prepared up to this point ahead of time, then reheated in a 325f oven for 20-to-30 minutes.
12. Add more butter, 1 tablespoon at a time, ½ cup warmed milk and seasonings to taste.
13. Serve immediately for best flavor.
14. peter kump - prodigy guest chefs cookbook.