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Garlic Mashed Potatoes (serves 8)
2 garlic heads
8 lrg potatoes, peeled
1 onion soup mix envelope
2 Tbls butter
12 oz evaporated milk, skim
2/3 C sour cream, light
Preheat oven to 400-degrees. Cut garlic head in half horizontally and place in a small foil bed. Sprinkle with 3 Tbsp water and cover loosely with foil. Roast in the oven for 45 minutes. Cool, gently squeeze cloves to release the pulp into a small bowl; set aside.
Cut up potatoes and place in a large saucepan; cover with salted water. Bring pan to a boil and cook gently for 20 minutes or until tender. Drain and return potatoes to stovetop. Over low heat, melt the butter. Add some of the milk and begin to mash the potatoes. Add the garlic pulp, the rest of the milk, sour cream and onion soup mix. Continue mashing until fluffy and well mixed.
(Essential Recipes, published by the Culinary Business Academy)
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