Serves eight.
This isn't strontly garlic flavored, but it does have a distinct garlic
flavor that is quite nice. It's not overpowering, but rather subtle.
very nice.
Ingredients:
- 5 to 6 medium potatoes (about 3 pounds), peeled and cut into 2 inch cubes
- 5 cloves elephant garlic, cut in half (elephant garlic is milder than its regular smaller cloved sibling)
- 2.5 cups skim milk
- Leaves from 2 sprigs fresh rosemary, chopped
- .25 teaspoon pepper
- 1 teaspoon salt
Place potatoes in a pot and cover with cold water. Cook until tender,
about 25 minutes. Meanwhile, place garlic cloves in pan with 1 cup
of skim milk. Bring the milk to a boil and simmer for five minutes or until
garlic is tender crisp. (This procedure removes any bitterness from
the garlic.) Discard the milk. Add the remaining 1.5 cups milk to
the helf-cooked garlic. Simmer over low heat until the garlic is
very tender and can be pureed. Puree in a food processor or blender
until mixture is frothy and thickened. Set aside. Once potatoes are
cooked, drain well and mash them with a potato masher or ricer until
potatoes are smooth. Stir in the milk-garlic mixture along with
rosemary, pepper and salt. Mix well.