Garlic Mashed Patatoes (Kartofel’noe Pure s Chesnokom)
2 garlic bulbs, separated into cloves, unpeeled
5 tablespoons butter
1.5 kg baking potatoes, peeled and quartered
1/2 cup milk
Salt and pepper, to taste
Blanch the garlic cloves in boiling water for 2 minutes, then drain and peel.
In a heavy frying pan, melt half the butter over a low heat.
Add the garlic cloves to the pan, cover and cook gently for 20—25 minutes, until the cloves are very tender and just golden. Do not allow the garlic to scorch or brown. Remove the pan from the heat and allow to cool slightly.
Spoon the cooked garlic cloves and remaining butter into a food processor and process until smooth.
Put the potatoes in a large saucepan and add enough warm water just to cover. Add salt and bring to the boil over a high heat. Cook the potatoes until they are tender, then drain and work through a food mill or use a potato masher and return to the pan.
Warm the milk over medium-high heat until bubbles start to form around the edge of the pan. Gradually beat the milk, remaining butter and reserved garlic puree into the potatoes and season with salt and pepper.