• 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
• parsley, snipped

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