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Ingredients
- 2 1/2 pounds baking potatoes peeled, and cut into same size chunks
- Salt as needed
- 8 tablespoons unsalted butter cut small pieces, at room temperature
- 1/2 cup heavy cream brought to a boil
- 1/2 cup raw garlic chopped
- Freshly-ground white pepper to taste
- Freshly-grated nutmeg to taste
- 1 tablespoon chopped fresh parsley for garnish
Preparation
Step 1
In a saucepan, cook the potatoes and raw garlic in lightly salted water to cover, until tender. Drain well.
Mash the potatoes through a food mill, or with a potato masher, into a stainless steel bowl.
In a small saucepan, heat butter and cream until butter has melted. Add salt, pepper and nutmeg.
Spoon mashed potatoes into warmed serving bowl and sprinkle with chopped parsley. Serve immediately.
This recipe yields 5 to 6 servings.
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