I’m pretty sure this recipe comes from the Food Network as does the sausage stuffing recipe. Before the Food Network became the the behemoth it is now I was a huge fan of the original stars who started the show; the recipes were exciting, doable and you actually learned something. I saved every recipe that intrigued me. Funny, now that I look back at them they are just your basic recipes with a touch of WOW! Like this one, for Garlic Mashed Potatoes that I swear by and recommend for Thanksgiving and any other time you’re fixin’ to do something a flavor step up.

Garlic

Garlic Mashed Potatoes

1 head garlic with the top cut off
olive oil
6 to 8 large potatoes, peeled and quartered
1 cup milk, room temperature
1 stick butter, softened
Salt and black pepper, to taste

Preheat oven to 400 degrees F. Place the cut garlic bulb on a piece of aluminum foil and drizzle with olive oil. Seal the garlic in the foil and bake in the oven for 30 minutes until softened. Put the cut potatoes in a large stockpot, cover with cold water, add salt and bring to a boil; simmer until the potatoes are fork tender, about 30 minutes. Drain potatoes. While the potatoes are still warm, press them through a food mill into a mixing bowl, if you don’t have a food mill use a hand mixer. Slowly add the room temperature milk and softened butter until incorporated and the potatoes are fluffy. Squeeze the roasted garlic cloves out of the skins. Add the garlic pulp to the potatoes. Beat again; season with salt and pepper to taste.

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