3-4 russet baking potatoes, peeled and cubed
40 cloves of garlic, peeled
1/4 cup butter or olive oil
3 tablespoons flour
1/2 to 3/4 teaspoon fine sea salt
1/4 teaspoon white pepper
1 cup milk
Place the peeled and chunked potatoes into a batter bowl or "ugly pot".
Cover. Microwave on high, using 5 minutes per pound as a guide, about
9-12 minutes, or until tender. Mash and set aside. In meantime, in a
heavy bottomed sauté pan, sauté the garlic cloves in the butter or oil
for about 20 minutes or until very tender and just beginning to brown.
Stir often. Mash them up a little with the back of a wooden spoon or
masher, and then whisk in the flour, salt, and pepper and then carefully
and gradually whisk in the milk. Cook for about 1 minute to make a nice
white sauce. Combine with the mashed potatoes, correct the seasonings if
needed, and serve sprinkled with parsley.
Garlic Vegetable Dishes Vegetarian