Garlic Mashed Potatoes
Garlic gives the dish a mellow flavor.
- 1 pound red potatoes, peeled and cut into eighths
- 1 pound russet potatoes, peeled and cut into 1 1/2-inch pieces
- 5 garlic cloves
- 3/4 cup nonfat milk
- 2 tablespoons unsalted butter
- 3/4 teaspoon coarse salt
- Freshly ground pepper
In a medium saucepan, combine the potatoes and whole garlic; add enough cold water to cover by about 2 inches. Bring to a boil over high heat. Reduce heat to a simmer, and cook until the potatoes are easily pierced with a fork, about 15 minutes. Drain the potatoes, and set aside in a warm place.
Meanwhile, in the same saucepan, combine milk, butter, and salt; season with pepper. Place over low heat until butter has melted and milk is warm to the touch. Pass potatoes and garlic through a ricer or food mill into saucepan, and stir gently to combine with milk mixture. Serve immediately.