"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
32 oz red potatoes; 1/2 c milk; 1/4 c heavy cream; 3 Tbsp butter; salt and black pepper, to taste; 1/4 c garlic cloves
Place a single layer of garlic cloves on a sheet of aluminum foil and wrap tightly. Roast in a 400º preheated oven for about 45 minutes for until soft. Unwrap and let cool. Peel cloves and set aside until the potatoes are ready. Wash and rinse potatoes under cold water. In a large pot, bring red potatoes to a slow boil for about 20 minutes. Remove from heat and drain. In pan or bowl, combine potatoes, peeled and roasted garlic cloves and all other ingredients and mash with a potato masher. Keep warm until you serve.
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