Recipes ― Garlic Mashed Potatoes These are classic mashed potatoes, brightened up with a substantial

Recipes ― Garlic Mashed Potatoes These are classic mashed potatoes, brightened up with a substantial amount of garlic. Feel free to adjust the garlic to taste, and to deepen the flavour, try roasting the cloves before mixing them in with the potatoes.Ingredients —• 3 lbs. Idaho potatoes, peeled• 6 cloves of garlic, peeled• ¾ cup hot milk• 6 tbsps. butter, softened, or 2 tbsps. olive oil• Salt and freshy ground black pepperDirections —• Cut the potatoes into uniform 2-inch chunks and place in a heavy saucepan along with the garlic. Cover with water, bring to a boil, and lower heat to medium. Allow to cook for 20 minutes, until the potatoes are tender.• Drain the potatoes and garlic and then mash them together to a smooth consistency. Stir in the hot milk and season to taste with salt and pepper. Add the butter, or olive oil, and mix well. Serve hot.• Gather 6 - 8 asparagus spears into a bundle with the tips together, and wrap a slice of prosciutto securely around the middle. Repeat to make 6 bundles. Brush a rectangular baking dish (large enough to hold the bundles in one layer) with 1½ tbsps. of olive oil. Place the bundles seam-side down in the baking dish, arranged side-by-side, with the tips facing the same way.• In a small saucepan, heat the truffle butter and 1½ tbsps. of olive oil until the butter melts. Drizzle it over the bundles. Sprinkle with ¾ tsp. fleur de sel, ½ tsp. pepper, and the Gruyère and bake for 12 - 15 minutes, until the butter is sizzling and the cheese melts and begins to brown. Serve hot. -- source link

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