Russian Cookbook

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.

2 cups cold mashed potatoes
3 tablespoons cheese, Cheddar, grated
2 tablespoons butter
3 tablespoons milk
2 tablespoons spring onions, chopped fine
2 tablespoons fresh dill, chopped fine
2 tablespoons fresh parsley, chopped fine
2 eggs, separated
Salt and pepper, to taste

Preheat the oven to 425°F (220°C) . Generously grease a 12-hole non-stick bun tin, buttering the sections between the indents as well.

In a small pan warm milk and butter to just below boiling point . Mix it thoroughly into the mashed potatoes, together with the cheese, spring onions, dill, parsley, salt and pepper. Mix in the egg yolks and beat thoroughly.

Whisk the egg whites to soft peaks. Mix a tablespoon or two of the whites thoroughly into the potato mixture to loosen it, then fold the rest of the whites through the potato as lightly as you can.

Spoon the mixture into the bun tin and bake in the oven for about 15 minutes, until risen and golden brown. Serve hot.