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Roasted Garlic Mashed Potatoes
November 10, 2014

I use red skinned potatoes and leave the skin on, no peeling is a huge plus. I also chop my garlic and cook it to just under a boil in cream with chives or chopped leeks to infuse the flovors. After mashing the potatoes I just add the cream with garlic and chives to the potatoes until they are the consistency I prefer and then season with salt and pepper.

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