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.\" setup for recipe document, to be printed by rctypeset, rcshow or rcbook
.\"
.\" Type Codes:
.\"   A  appetizer, snack	B  bread, pasta   [X C  cake, cookie, candy]
.\"   D  desert			L  Beverage		M  main dish
.\"   O  other			S  sauce		SL  salad
.\"   SP  soup			V  vegetable dish
.\"   ---------------------------------
.\" .RH MOD.RECIPES-SOURCE "RECIPE-ID(<=15 UC char)" "type code" "date"
.RH MOD.RECIPES-SOURCE "POTATO-GARLIC" "V" "10/23/95"
.\"   ---------------------------------
.\" .RZ "RECIPE TITLE IN CAPITALS" "One-line description of it"
.RZ "GARLIC MASHED POTATOES" "mashed potatoes beaten with garlic sauce and cream"
.\"   ---------------------------------
.\" Introductory comments; use .PP between paragraphs.
.\" Cite full cookbook reference or other sources.
A long preparation, but very tasty.
.PP
From JC, page 520
.\"   ---------------------------------
.\" Ingredients Header; give servings or volume.
.IH "6 to 8 servings"
.\"   ---------------------------------
.\" Ingredient entry: .IG "amount" "item"
.\" optionally followed by lines of text with qualifying information
.\" and so forth for additional .IG items.
.\" Use .sp # to space between blocks of ingredients.
.IG "" "small saucepan"
with boiling water, for blanching garlic cloves
.IG "" "3 to 4 cup heavy,"
\fIcovered saucepan\fP,
for making the garlic sauce
.IG "" "small saucepan,"
for boiling milk
.IG "" "large saucepan"
with boiling salted water, for boiling 2-1/2 lb potatoes
.IG "" "2-1/2 qt enameled saucepan,"
for drying and seasoning the potato pur\*(e'e
.IG "" "sieve and wooden spoon"
or \fIelectric blender\fP
.IG "" "potato ricer"
or \fIfood mill\fP
.IG "" "hot buttered serving dish"
.sp
.IG "2 heads" "garlic,"
about 30 cloves
.sp
.IG "4 Tbsp" "butter"
.IG "2 Tbsp" "flour"
.IG "1 cup" "boiling milk"
.IG "pinch" "pepper"
.sp
.IG "2-1/2 lb" "baking potatoes"
.IG "4 Tbsp" "softened butter"
.IG "" "salt and white pepper"
.sp
.IG "3 to 4 Tbsp" "whipping cream"
.IG "4 Tbsp" "minced parsley"
.\"   ---------------------------------
.\" Procedure header
.PH
.\"   ---------------------------------
.\" Procedure step: SK step_number
.\" followed by text describing that step
.\" and so forth for additional steps
.SK 1
Peel and quarter the potatoes.
Drop in boiling salted water to cover,
and boil until tender.
Drain immediately.
.SK 2
Separate the garlic gloves, about 30.
Drop into boiling water and boil 2 minutes.
Drain.
Peel.
.SK 3
Cook the garlic slowly (@3) with the butter in the covered saucepan
for about 20 minutes, or until very tender but not browned.
.SK 4
While the garlic is cooking, 
put the milk on to boil.
.SK 5
Blend in the flour and stir over low heat (@3) until it froths with
the butter for 2 minutes, without browning.
Off heat, beat in the boiling milk and the seasonings.
Boil, stirring, for 1 minute.
Rub the sauce through a sieve or pur\*(e'e it in the electric
blender.
Simmer for 2 minutes or more.
.SK 6
Put the drained, cooked potatoes through a potato ricer or food mill.
Place the hot pur\*(e'e in the 2-1/2-qt saucepan and beat with
the wooden spatula or spoon for several minutes over moderate heat (@5)
to evaporate moisture.
As soon as the pur\*(e'e begins to form a film in the bottom of the pan,
remove from heat.
Beat in the butter a tablespoon at a time.
Beat in salt and pepper to taste.
.SK 7
Shortly before serving, 
beat the hot garlic sauce vigorously into the hot potatoes.
Beat in the cream by spoonfuls but do not thin out the pur\*(e'e too much.
Beat in the parsley.
Correct the seasoning.
Turn into the hot serving dish.
.\"   ---------------------------------
.\" Notes header
.\" Enter notes (commentary); use .PP to separate paragraphs.
.NX
The garlic sauce and potato pur\*(e'e may be prepared ahead of time.
They should be reheated over hot water before executing the
final step 7.
.\"   ---------------------------------
.\" Rating
.SH Rating
.I Difficulty:
complex sequence, but each step easy.
.I Time:
?
.\" .I Precision:
.\" ?
.\"   ---------------------------------
.\" Wrapup:
.\" Signature information. As a minimum you should list your
.\" name, network address, organization (company, university, etc.), and
.\" the city you live or work in.
.\" .WR
.\" John Rupley.
.\" .br
.\" Department of Biochemistry, University of Arizona, Tucson, AZ 85711
.\" .br
.\" rupley@cs.arizona.edu