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These creamy mashed potatoes have a
wonderful aroma. The garlic flavor is sweet and subtle when cooked
in this way.
Ingredients
Method
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Bring a pan of water to boil over
high heat, add the garlic cloves and boil for 4 minutes, drain
and peel.
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Melt half on the butter in a pan,
add the blanched garlic cloves, cover and cook for 30 minutes
until very tender, stirring occasionally.
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Remove the garlic form pan, spoon
the garlic and any butter from the pan into a blender and
process until smooth. Spoon into a bowl, press clear film on to
the surface to prevent a skin forming, set aside.
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Peel and quarter the potatoes,
cook them in a pan of boiled salted water. Cook the potatoes
until tender, drain and press through a sieve back into the pan.
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Return the pan to medium heat,
stir the potatoes for 3 minutes, then remove from heat.
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Warm the milk over medium-high
heat. Beat the milk, garlic puree, and the remaining butter into
the potatoes, season with white pepper and salt. Serves 8.
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