Garlic Mashed Potatoes
6 medium russet potatoes, peeled and quartered
3/4 cup hot milk
2 tablespoons butter
Salt and freshly ground pepper
Boil potatoes until tender in just enough water to cover. Drain and return to heat to evaporate remaining moisture. Mash with potato masher; add half of hot milk and butter; continue mashing until all lumps have disappeared. Add remaining milk and 2 cloves roasted garlic, salt and pepper. Whip with a whisk to fluff them up.