Mashed Potatoes With Garlic and Basil

• 6 to 8 medium Washington, Idaho or Yellow Gold potatoes
• 6 whole garlic cloves, peeled
• Salt to taste
• 2 tablespoons virgin olive oil
• 1 1/4 cups warm milk
• 2 tablespoons finely chopped fresh basil
• Freshly ground white pepper

1. Peel the potatoes and cut them into 3/4-inch cubes.
2. Place the pieces in saucepan and cover with water.
3. Add the garlic and salt.
4. Bring to a boil and simmer for 15 minutes or until the potatoes are tender.
5. Do not overcook.
6. Drain.
7. Discard garlic.
8. Put the potatoes through a food mill or ricer, or mash them well with a potato masher.
9. Add the olive oil, and beat to blend.
10. Add the warm milk, basil and pepper.
11. Blend well.
12. Serve piping hot.

potatoes, garlic, salt, virgin olive oil, warm milk, fresh basil, freshly ground white pepper

Taken from cooking.nytimes.com/recipes/4118 (may not work)