wonderful: Garlic mashed potatoes <wonderful></wonderful>



Saturday, April 14, 2007

Garlic mashed potatoes

4 unpeeled cloves garlic
3-4 ( 625 g) russet (baking) potatoes,peeled and cut into 1/2 inch pieces
1/2 - 3/4 cup (125-180 ml) milk,heated
2 tbs butter,softened
1-2 tbs chopped fresh chives
salt and freshly ground black pepper to taste
1 tbs heavy (double) cream,optional
Methods :
Place garlic in a frying pan over medium-low heat.Cook until cloves are soft and skins are lightly browned,10-12 minutes,moving pan occasionally to prevent garlic burning.Leave until cool to touch.Squeeze garlic out of skins and mash with a fork.
Place potatoes in bottom level of a bamboo steamer basket lined with cheesecloth (muslin),and cover.Partially fill a wok or pot with water ( steamer should not touch water) and bring to a rapid simmer.Put steamer over water,cover,and steam until potatoes are tender. 6-8 minutes.Heat milk in a small saucepan or a microwave or. if using a two level bamboo steamer.put milk in a heatproof bowl,cover with plastic wrap,and place on level above potatoes to heat through.
Remove potatoes from steamer,put in a bowl,and mash with a whisk or fork.Gradually stir in butter,chives,garlic,salt and pepper,then enough hot milk and creamy consistency.Keep warm by covering with plastic wrap and placing in a covered steamer over simmering water until needed.
Serves 4

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