Garlic Mashed Potatoes (make-ahead)
From: Kitchenlink
Newsgroups: rec.food.cooking/Barb Schaller
Makes: 8 (1 cup) servings
A do-ahead favorite.

1 (5 lb.) bag red potatoes
1/2 cup peeled, whole garlic cloves
2 (49 1/2 oz.) cans chicken broth
2 cups milk
6 tbsp. butter or margarine
1 tsp. salt
2 tbsp. snipped fresh chives

Scrub potatoes; remove blemishes, cut into 1 1/2-inch cubes. Place potatoes and garlic in large Dutch oven. Cover with broth. Bring to a boil, covered, over high heat; simmer until tender (25-30 min.). Heat milk and butter until butter is melted; reserve and refrigerate 3/4 cup. Drain potatoes; return potatoes to pan. Mash with hand potato masher. Beat hot milk mixture into potatoes until desired consistency. Stir in salt and chives. Spoon into buttered 3 qt. casserole; smooth top. Cover and refrigerate.

To Bake:
Remove from refrigerator; pour reserved 3/4 cup milk mixture over top. Bring to room temperature (about 2 hrs.). Bake, covered, in a preheated 350F oven until heated through (55-60 min.). Remove from oven; stir.

Tips:
A hand potato masher produces the best results. An electric mixer can cause the potatoes to become "gummy" or "sticky." If an electric mixer is used, use on the lowest mixer speed and do not overmix.

Can be heated in the microwave.
Microwave (HIGH), covered, until heated through (10-15 min.), rotating twice; stir. Recipe tested in 900 watt microwave oven.