INGREDIENTS:
8 peeled, Russet Potatoes
1/2 cup, Roasted Garlic Puree
6 ounces, Unsalted Butter
6 ounces, Scalded Milk
Salt and butter to taste

Boil potatoes until tender, drain, let dry for 5 to 8 minutes and place in mixer. Pulse at high speed for 30 seconds. Add butter, roasted garlic puree, salt and pepper. Slowly add milk unitl smooth. Do not overwhip potatoes, or they will become very sticky and gummy.