While peeling and cutting the potatoes, bring about 4 quarts of water to a rolling boil. Add about 3 tablespoons salt and then add the potatoes. Bring back to boil, reduce heat and simmer, covered, until tender (about 20 to 30 minutes). Drain the potatoes in a colander and allow to drain well, without cooling off too much. At the same time scald the milk. Place the potatoes in a bowl and begin beating with a mixer on medium speed by hand. Slowly add the hot milk. Add the butter bit by bit and the garlic pulp. Increase the speed of the mixer and whip until potatoes are smooth and creamy. Season to taste with salt and pepper and serve at once. Serves four to six as a side dish.

"The flavor of these mashed potatoes with roasted garlic is so altogether satisfying and comforting that they could be sold as medicine. I could eat them every day and never grow tired..." Jasper White, famous world chef and proprietor of Jaspers Restaurant in Boston, Ma These are the best! Enjoy! Randy Mm format Norma Wrenn