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1 pound 14 ounces pared potatoes, cut into
1.5" cubes
4 whole garlic cloves *
1/4 cup skim milk
pinch salt
freshly ground black pepper to taste
* To make removing the garlic cloves
easier, spear each one with a toothpick before cooking; remove
toothpicks before placing garlic in food processor or blender. |
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Method :
Preheat
broiler. Spray 9" ceramic pie plate with nonstick cooking spray. In
medium saucepan of cold salted water, combine potatoes and garlic; cook
over medium-high heat, covered, 15 minutes, until potatoes are tender.
Drain; transfer garlic to mini food processor or blender. Return
potatoes to saucepan; cover and keep warm. Puree garlic, then return
garlic to saucepan with potatoes. Add milk, salt and pepper; with potato
masher or fork, then wire whisk or electric mixer, beat potato mixture
until fluffy. Transfer potato mixture to prepared pie plate; spread
evenly. Broil 4" from heat 5 minutes, until top is golden brown.
Serves 3-4
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