Preparing mashed potatoes:
In boiling water omit sliced potatoes, cook until tender, salt at the end (5 minutes) (generally it is believed that the puree is better to cook from old potatoes, but we do not have to choose)
While cooking our potatoes, prepare garlic: in a ladle boil about 200 ml of water, place the garlic heads disassembled into the teeth. Before that, do not remove the husk. Steamed for 1-2 minutes and immediately discarded in a colander
Now, the burst shell is easily separated and the teeth are ready for further processing. Cut off their " ass"
In a frying pan melt about half of the specified number of butter, spread our teeth.
Make a small fire and simmer under the lid for 15-20 minutes. Periodically stir, make sure not to burn.
Golden, toss the garlic becomes soft and spreading, and of a light pressure.
Mash with a pestle until puréed (can use immersion blender) you can choose not to fry too much garlic, I made it more Golden (this is our personal preference, we love with a little bacon), if its just to put out to light the state of Golden, in the puree this will not be seen)
Add a little flour, stir, thicken, as if cooked sauce.
In parallel, heat the milk and pour to the garlic mass.
Slightly shake until smooth — you can season with spices.
The dressing for the potatoes is ready.
Meanwhile, our potatoes ready.
Drain it with absolutely all the water.
Add the second half of the remaining butter and pour in 50 ml. cream
Mash everything well, check for salt.
Then start to introduce parts of the garlic-butter milk!
Continue to mix, taste for seasoning.
The consistency of mashed potatoes do to your liking!
Someone likes thick, someone more liquid.