YIELD: 24 servings FOR THE ROASTED GARLIC PUREE: 4 ozs. garlic cloves, peeled 1 oz. liquid margarine FOR THE MASHED POTATOES: 8 lbs. russet potatoes, peeled 61/2 ozs. liquid margarine 21/4 ozs. garlic puree (recipe above) 23/4 cups + 2 Tbsps. reduced-fat milk (2%) 1 Tbsp. + 11/4 tsp. kosher salt 2 tsps. black pepper FOR THE GARLIC PUREE: Combine the garlic cloves with the liquid margarine. Roast in a pan at 275°F for 30 to 40 minutes, or until cloves are golden brown. Remove immediately ...

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