i took 3 large russet potatoes, boiled them for an indeterminate amount of time until they were cooked. took an entire bulb of garlic, peeled the cloves, then tossed that in the boiling water to cook for 5-10 mins before the potatoes were done. drained them. then smashed em as well as i could with a wooden spoon. i mixed in maybe 1 cup of Trader Joe's chicken broth, 1/4 cup of heavy whipping cream, a tsp of margerine and a scattering of finely chopped green onions. added a lot of liquids to keep it from being dry. didn't really keep track of how much stuff i used. but it came out really rich and garlicky (the whole apt, in fact) and the roomies approved. except for the extreme lumpiness. hey--the lumpy gives it character. it's um.. vintage.
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