Bacon-Garlic Mashed Potatoes

• 10 plump garlic cloves, crushed
• 3 pounds russet potatoes, peeled, cut into 1-inch pieces
• 1 cup whole milk, warmed
• 6 tablespoons unsalted butter, softened
• Salt and pepper
• 6 thin slices bacon

1. Place garlic and potatoes in a pot, cover with salted water. Bring to a boil, reduce heat to medium-high and cook until very soft, about 30 minutes. Drain well; return garlic and potatoes to pot. Stir over medium heat for 1 to 2 minutes to dry. Put through a ricer or food mill to puree, or mash with a potato masher for a lumpier texture. Stir in 3/4 cup warmed milk and butter, adding more milk if needed. Season well with salt and pepper. Keep warm in a heatproof bowl set over a pot of simmering water, stirring often.
2. Cook bacon in a large skillet over medium-high heat until crisp, 7 to 10 minutes. Drain on paper towels. When cool, chop into small pieces and sprinkle over potatoes just before serving. (Can be done up to 2 days ahead. Leave bacon whole, wrap it in plastic wrap and chill. Warm it in the microwave and chop it just before serving.)

garlic, russet potatoes, milk, unsalted butter, salt, thin slices bacon

Taken from www.myrecipes.com/recipe/bacon-garlic-mashed-potatoes (may not work)