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 and puree in a food processor. Chill to below 40°F .
FOR THE MASHED POTATOES: Place potatoes in steamer and cook for approximately 30 minutes, or until tender and internal temperature has reached 145°F for at least 15 seconds. Place potatoes in a 16-qt. mixer along with the liquid margarine, garlic puree, milk, salt and pepper. Mix on medium speed until thoroughly blended.
Recipe from Executive Chef Mark Bratton, Virginia Polytechnic Institute and State University, Blacksburg, VA.
