Garlic Mashed Potatoes (Peter Kump-Prodigy Guest Chefs Cookbook)

2 pounds med-size baking potatoes
2 heads garlic
4 ounces unsalted butter
1 1/2 cups milk salt to taste
Nutmeg to taste
4 Tbsp minced parsley

Peel and cut potatoes into quarters. Place in cold water in a medium-size pan, bring to a boil and cook 15-20 minutes, until tender. Meanwhile, plunge the garlic into boiling water and cook for 5 minutes. Drain, then peel when cool enough to handle. Place in a small sauté pan with half the butter over low heat for 10 minutes. Be very careful not to let the garlic burn. Add 1 cup of milk, bring to the boil and simmer 2 minutes. Puree in a blender or food mill, or press through a sieve. Drain the potatoes well then put through a potato ricer or food mill, or use a potato masher. (Do not use a food processor, as it will make the potatoes gummy.) May be prepared up to this point ahead of time, 1/2 cup warmed milk and seasonings to taste. Serve immediately for best flavor.

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