Mashed Red Potatoes With Garlic

From the paper, adapted from "Bradley Ogden's Breakfast, Lunch and Dinner" cookbook, 1991. I usually have red potatoes in the house and this sounds so good! I guessed time since I haven't made this yet.

• Ready In: 35 mins
• Serves: 6

Ingredients

• 1 1⁄2 lbs small red potatoes
• 1  head fresh garlic
• 1  cup  cream, can use half and half
• 1  cup milk
• 1⁄4 cup unsalted butter
•  kosher salt
•  black pepper, freshly cracked

Directions

1. Preheat the oven to 350 degrees F.
2. Cook the potatoes in salted water until tender; drain and dry them out in the oven for 10 minutes.
3. While potatoes are cooking, peel all the cloves from the head of garlic.
4. In a small saucepan, simmer the peeled garlic cloves with the cream or half and half, the milk and the butter.
5. When the garlic is very tender, set the mixture aside.
6. Puree the potatoes and garlic mixture through the medium disk of a food mill.
7. Season with salt and pepper.
8. If necessary, thin with more milk.
9. Keep warm until serving.