From Dorothy McNett's Recipe Book.| Browse by Category | Browse alphabetically | Cooking Club |
From Dorothy McNett's recipes at www.dorothymcnett.com. A great side dish to serve with fish or meat steaks, etc. Garnish with wonderful olives when serving. AND, if you have already roasted some heads of garlic, simply replace one squeezed out head of roasted garlic and you will not have to saute them.
3 medium sized russet baking potatoes
Peel, or do not peel, the potatoes and cut them into chunks. Place into a glass or ceramic batter bowl. Cover with a glass or ceramic plate or waxed paper. Cook in microwave using 3-4 minutes per potato as a guide, about 8-12 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 10 minutes or until very tender and just beginning to brown. Stir often. (or, use one head of already roasted garlic!) Mash up a little with the back of a 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 and a few olives.
Recipe created 1997-07-21.