"Kenneth" > wrote in message
...
> On Sat, 15 Jan 2005 16:57:01 -0500, Tony P.
> > wrote:
>
>>In article >,
says...
>>>
>>> "Harri85274" > wrote in message
>>> ...
>>> > Anyone have such a recipe? Thanks
>>>
>>> I just put some peeled cloves of garlic in the water with the potatoes.
>>> When the potatoes are done the garlic is soft. I put the drained
>>> potatoes
>>> and garlic through a ricer or food mill, add warm cream and butter,
>>> season
>>> with some salt and pepper and serve.
>>>
>>> You can put the whole head of garlic on a square of foil, drizzle with
>>> some
>>> oil, and wrap tightly. Bake in a 350F oven for about 40 minutes or
>>> until it
>>> is soft. You can then just cut off the root end of the garlic and
>>> squeeze
>>> the roasted garlic into the potatoes before you mash, rice, or put them
>>> through the food mill. This is a more classic approach but requires
>>> advanced preparation. Boiling the garlic with the potatoes allows a
>>> more
>>> impromptu approach and is more energy efficient. Try it both ways and
>>> see
>>> what you think. Also, try using milk or half and half instead of heavy
>>> cream. I also like to substitute sour cream for the sweet cream. If
>>> you
>>> like olive oil use that instead of the butter. Sometimes I add cream
>>> cheese. You can add shredded cheese, herbs, or crumbled bacon. For
>>> special
>>> occasions you can go wild by adding cream cheese, chives, garlic, shred
>>> cheese, butter, and a garnish of bacon.
>>>
>>>
>>>
>>
>>Hmmm.. that's a good idea you have there. Never thought to do it that
>>way. Instead I chop up the garlic and cook it over very low heat until
>>it just gets golden. Reserve, combine with mashed potatoes and the
>>flavor is definitely there.
>
> Howdy,
>
> Here's the French approach...
>
> Peel many cloves of garlic (on the order of 5 per person to
> be served...!)
>
> Put them in butter over very low heat until the garlic is
> extremely soft. Do not allow it to brown.
>
> Add cream and simmer until the garlic falls apart.
>
> Add that mixture to mashed potatoes.

I like this approach -- thanks!
Dee