Garlic Mashed Potatoes
|Russet potatoes||3 1⁄2 Pound, peeled and cut into quarters (5 Large Ones)|
|Roasted garlic||1 Clove (5 gm)|
|Warm milk||1⁄2 Cup (8 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs), melted|
Place potatoes in a 5- to 6-quart pan; cover with 1 inch water.
Cover and bring to a boil on high heat.
Boil gently until potatoes are tender when pierced, 20 to 25 minutes; drain well.
Meanwhile, cut garlic heads in half crosswise and squeeze soft garlic from peel into a large bowl; discard peel.
Beat garlic with an electric mixer until smooth; add potatoes, milk, and butter.
Continue beating just until potatoes are smoothly blended.
Add salt and pepper to taste