Garlic Mashed Potatoes

3 large russet potatoes, peeled and cubed in 1"
1 T butter
1/2 - 1 1/2 C milk
1 head of garlic, cloves removed
salt & pepper to taste
dried parsley
With all the cloves peeled, simmer at the lowest flame possible submerged in olive oil in a small saucepan until soft. Whatever oil you don't use is perfect for pasta later. You want to cook them until they are golden and squishy.

Boil the potatoes in enough water just to cover until you can pierce them with a fork. In a large bowl, and with a hand held mixer, blend the potatoes, 1/2 C milk, garlic, garlic oil and butter. Keep adding the milk until desire texture. More milk will produce fluffier mashed potatoes. Season with parsley, salt and pepper.

Spread into a baking dish and sprinkle paprika on top and bake at hi broil until browned. When serving, sprinkle a little more parsley on top for garnish.

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