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| 2 | Heads of garlic |
| 1 Tasse | milk |
| 2 1/2 x ca. 450 g | Potatoes, russets, peeled qtrd |
| 3 Esslöffel | butter |
| 1 | salt |
| 1 | pepper |
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Seperate the garlic cloves and drop into saucepan of boiling water.Boil 2 minutes.Drain and peel.In same saucepan, combine the garlic cloves and the milk. Simmer very gently for 20 minutes, stirring frequently so that the milk does not scorch
When garlic is very soft, pour the milk and garlic into a blender or food processor and process to a smooth puree.(can be made ahead.Reheat before adding to the potatoes.)Boil the potatoes until tender and drain immediately.Put the potatoes through a ricer, letting them ffall back into the saucepan.
Place the saucepan over low heat;then with a wooden spoon, beat in the garlic milk, then the butter, salt, pepper.Serve very hot.Makes 4 servings
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