750 g russet potatoes, peeled & cubed 1 1/2 lb
50 ml milk 1/4 cup
6 large garlic loves, peeled & crushed
50 ml cereal cream 1/4 cup
50 ml butter 1/4 cup
Place potatoes in medium saucepan. Add enough cold water to cover potatoes. Add milk and garlic. Bring to boil. Reduce heat, cover and simmer until potatoes are very tender, about 25 minutes.
Drain potatoes and garlic, reserving 1/4 cup (50 ml) cooking liquid. Return potatoes and garlic to same saucepan. Add cream and butter; mash until smooth. Thin with reserved liquid, if desired. Season to taste with salt and pepper.
Serves 4