Serves: 6
Total Calories: 256

1 1/2 pounds small red potatoes
1 head fresh garlic
1 cup , cream or half and half
1 cup milk, or more to taste
1/4 cup unsalted butter (1/2 stick)
kosher salt and freshly ground pepper to taste

1. Preheat the oven to 350°F. Cook the potatoes in salted water until tender. Drain the potatoes and dry them out in the oven for 10 minutes.

2. While the potatoes are cooking, peel all the cloves from the head of garlic and, in a small saucepan, simmer them with the cream or half-and-half, milk, and butter. When the garlic is very tender, set the mixture aside.

3. Puree the potatoes and the garlic mixture through the medium disk of a food mill. Season to taste with salt and pepper. If necessary, thin with more milk. Keep warm until serving.

From From Our House To Yours. Compilation copyright © 2002 by Chronicle Books LLC. Foreword copyright © 2002 by Joyce Goldstein. Photographs copyright © 2002 by E.J. Armstrong. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 6
Total Calories: 256
Calories from Fat: 114

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Couscous Salad
Green Bean Salad With Yellow Pepper, Jicama, And Tomato
Soba Noodle Salad With Tamari Dressing
Tailgate Potato Salad
Warm Moroccan Beet Salad With Tangerines