Dairy-Free Garlic Mashed Potatoes

Garlic mashed potatoes made with chicken stock

     I had it firmly stuck in my mind that the only way to make mashed potatoes was with milk and butter.  After we discovered my grandson was allergic to dairy I didn't make mashed potatoes for a long time.  That was silly: there are other tasty liquids that complement potatoes!  For the record, I tried tomato juice once, but the result was disconcertingly pink and not especially tasty.

     10 medium potatoes

     1 to 1-1/2 cups beef or chicken stock (See Broth in the Glossary)

     20 cloves of garlic, peeled

     oil (See Oil in the Glossary)

     salt (See Salt in the Glossary)

     Put the potatoes in a large pot; add water to cover  Bring to a boil, then simmer until thoroughly cooked. Drain the potatoes, and peel if desired. Meanwhile, put the garlic in a very small pot, add oil to mostly cover, and saute very gently until very soft. Heat the stock.  Mash the potatoes with the garlic, 1/4 cup of the garlic-infused oil, and enough hot stock to achieve a good consistency. Salt to taste.