---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Garlic Mashed Potatoes
 Categories: Vegetables
      Yield: 6 servings
 
      2 T  Extra Virgin Olive oil                   Neufchatel (light cream) ch.
      4    Heads of Garlic                     1    Cup regular chicken broth
      4    Pounds golden or white                   Or milk (as substitute)
           Russet potatoes                          Salt and Pepper
      1    Large pkg cream cheese or      
 
  Pour olive oil into a 9 to 10 inch square pan. Cut garlic HEADS in half.
  (Do not break up into cloves) crosswise through the center of the head.
  Lay the cut sides down on the pan in the oil and bake at 375 until garlic
  is golden brown on the bottom which is facing up in the pan. This should
  take about 35 to 40 minutes. Slip a thin spatula under the heads to remove
  them from the pan. Reserve 1 or 2 half heads of garlic; pluck or squeeze
  cloves from remaining garlic heads.
  
  Peel potatoes and cut into about 2 inch chunks. Steam on a rack or in a
  steamer until potatoes mash easily when pressed with a fork, about 40
  minutes. Transfer potatoes to a large mixing bowl and add the loose garlic
  and the cheese. Mash or whip potatoes adding the broth or milk as you
  mash, making them to the consistancy you prefer. If you plan to serve as
  you finish mixing , warm broth before adding. Season to taste with salt
  and pepper and top with the remaining garlic just prior to serving.
  
  This recipe can be made ahead by allowing potatos to cool, cover airtight,
  and chill up to 1 day. To reheat, place potatoes uncovered in a 375 degree
  oven until hot in center (about 30 minutes); after 15 minutes garnish with
  the reserved garlic.
  
  A wonderful new taste with healthy garlic to boot.
  
  Makes about 6 servings
 
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