2 pounds red potatoes
1/2 cup milk
1/4 cup cream (I used 1/2 and 1/2)
3 tablespoons butter (I use Brummel and Brown)
Salt, to taste
1/4 cup garlic cloves
I like to leave a little bit of the peel on the potatoes...I like how it looks and I like the taste too! Plus the skin has the most nutrients.
Usually I drizzle olive oil on a whole head of garlic and wrap in tinfoil to roast. Today I only had a few cloves so I had to do them as explained below.
Place a single layer of garlic cloves on a sheet of heavy-duty aluminum foil and wrap tightly. Roast in 400 degree F preheated oven for approximately 45 minutes or until soft. Unwrap and let cool until touchable. Peel cloves and mash with potatoes when they are ready.
I have received a couple of awards that I want to share with you. First off I received this one
from Country Whispers!!
Hope you all have a great evening and thanks for stopping by!!!