Pureed Garlic Potatoes

• 6 russet potatoes, about 1 3/4 pounds
• Salt to taste
• 6 whole garlic cloves, peeled
• 1 13 cups milk
• 2 tablespoons butter
• 1/2 cup finely chopped parsley
• Freshly ground pepper to taste
• 1/4 teaspoon freshly grated nutmeg

1. Peel the potatoes and cut them crosswise into 3/4-inch cubes.
2. Put the pieces in a saucepan and add water to cover.
3. Add salt and the garlic.
4. Bring to a boil and simmer 15 minutes or until the potatoes are tender.
5. Do not overcook.
6. Drain the potatoes and garlic and put them through a food mill or potato masher, then back in the saucepan.
7. Meanwhile, heat the milk and add the butter to the milk.
8. Blend well with a wooden spatula.
9. Add the milk and butter mixture, a little at a time, to the potato mixture.
10. Add the parsley, pepper, nutmeg and salt.
11. Blend well.
12. Keep warm until ready to serve.

russet potatoes, salt, garlic, milk, butter, parsley, freshly ground pepper, freshly grated nutmeg

Taken from cooking.nytimes.com/recipes/10363 (may not work)