Mashed Potatoes With Garlic and Onions

• 6 yellow gold or russet potatoes, about 1 1/2 pounds
• 6 whole cloves of garlic, peeled
• 1/2 cup finely sliced white onions
• Salt to taste
• 2 tablespoons butter
• 1 pinch freshly grated nutmeg
• Freshly ground white pepper to taste
• 1 13 cups warm milk
• 2 tablespoons finely chopped chervil or parsley

1. Peel the potatoes, and cut them crosswise into 1-inch cubes.
2. Place the pieces in a saucepan with water to cover.
3. Add the garlic, sliced onions and salt to taste.
4. Bring to a boil and simmer for 15 minutes or until the potatoes are tender.
5. Drain, and put the mixture through a food mill or potato masher.
6. Put back into the saucepan.
7. Add the butter, nutmeg and the white pepper.
8. Blend well.
9. Add the warm milk a little at a time while beating.
10. Add the chervil, beat to blend, and serve.

yellow gold, garlic, white onions, salt, butter, nutmeg, freshly ground white pepper, warm milk, chervil

Taken from cooking.nytimes.com/recipes/7090 (may not work)