GARLIC POTATO PUREE

      Title: GARLIC POTATO PUREE
  Categories: Vegetables
       Yield: 6 Servings
  
       2    Heads garlic
       2 lb Red potatoes, small
       3 tb Chopped parsley
       2 tb Butter
            Salt
       8 tb Milk or cream
            Additional butter (optional)
            Freshly ground pepper
  
   SEPARATE THE GARLIC CLOVES and remove their papery husks. Slice each
   clove into halves or, if large, thirds. Peel the potatoes (unless
   they are newly harvested), quarter them and slice thinly. Put the
   garlic, potatoes, parsley and butter in a small sauce- pan, add water
   to cover by 2 inches and lightly salt. Bring to a boil, lower the
   heat, and simmer, partially covered, until the potatoes and garlic
   are soft and the water has cooked away, about 25 minutes. Pass the
   potatoes and garlic through a food mill. Don't use a food processor
   or blender as it will give the puree a gooey, unpleasant texture. If
   you don't have a food mill, mash the potatoes by hand, then work them
   through a strainer for a smooth texture or leave it a little rough
   and irregular. Stir in the milk or cream and additional butter, if
   desired. Add salt to taste and season with pepper.
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