Ingredients:
2 lbs small red potatoes, peeled
1 head garlic
1 1/2 cups heavy cream
1 1/2 cups milk
6 tablespoons butter
salt
white pepper
Directions:
Cook potatoes in salted water until tender about 20 minutes.
Drain and dry in 350 F oven for 10 minutes.
Meanwhile, separate and peel garlic cloves.
Simmer garlic cloves with cream, milk and butter for 30 minutes until garlic is soft.
Using a blender, puree potatoes and garlic cream mixture.
Season to taste with salt and pepper.
Thin with more cream if necessary.
Servings: 4-6
Time preparation: 30 min.
Time total: 75 min.