This garlic mashed potato recipe is simply divine. Under a golden brown top, you will discover hot, rich, creamy potatoes that have a heavenly touch of sweet garlic.

1 head garlic
10 -12 tablespoons butter
6 large potatoes
1 small rutabaga (approximately 2 cups)
1/3 – 1/2 cup heavy cream
Pepper, freshly cracked and ground

Generously butter a baking pan or pretty casserole dish.

Pull the garlic cloves apart, peel and remove tough stem nubs. Place the garlic and milk in a small covered saucepan and add the butter. Simmer over very low heat for approximately 30 minutes. When the cloves have become soft; mash the garlic into the butter.

Place two separate pot of water over high heat to bring to a boil. Meanwhile, you can peel and wash the potatoes or leave the skin on and scrub very well. Peel and wash the rutabaga. Cube the potatoes and rutabaga. Boil each in separate pots until fork tender.

Drain the rutabaga; mash and place in a large bowl. Drain the potatoes and mash, adding the heavy cream toward the end of your mash. Add the potatoes to the large bowl containing the rutabaga and add the garlic butter. Mix by hand until smooth. Add salt and pepper to taste.

Turn the mixture into your prepared baking dish and bake in a 375° oven until the top browns.

Yield: 8 – 12 servings.

*Magic: this recipe is exclusive to I Love You Recipes. It is from my personal, unpublished collection.

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