---------- Recipe via Meal-Master (tm) v8.00

      Title: Whipped Garlic potatoes
 Categories: Side dishes
      Yield: 4 servings

  1 1/2 lb Potatoes
     10    Cloves garlic
    1/2 c  Milk
    1/2 c  Heavy cream
      6 tb Unsalted butter, softened
           Salt & pepper to taste

  Peel the potatoes and place them in a large pan to boil with enough water
  to cover them by several inches.  Leave potatoes fairly large and cook
  until tender, partially covered.  Drain the potatoes and return them to
  the pan.  Place pot over the low heat again and shake until all water has
  evaporated.
  While the potatoes boil, peel the garlic & halve the cloves lengthwise.
  If there is a green sprout in the center of a clove, lift it out. Place the
  garlic, milk and cream in a small saucepan.  Bring it to a simmer, cover,
  and reduce the heat to the lowest possible setting.  Simmer 20 minutes.
  Remove the garlic with a slotted spoon; put the potatoes and garlic
  together through a food mill or ricer set over a mixer bowl.  Using a
  whisk attachment on an electric mixer, whip the potato and garlic mixture
  at medium speed, adding the butter a tbsp. at a time as you whip.  When
  the butter has melted, turn the mixer to low, add a little of the hot
  milk/cream mixture.  Raise the speed to medium until the liquid is
  incorporated.  Repeat with remaining liquid, adding it on low speed, then
  raising the speed to whip it in.  Depending on the dryness of the
  potatoes, you may or may not need all the liquid.  The potatoes should be
  very, very creamy and remember, they will thicken slightly when you stop
  beating them.  Season with salt & pepper.

  These should be made at the last minute as they will thicken up when they
  set a little while.
From: SWEET THING #10 @4203
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