1. Put the garlic cloves into a saucepan and cover with water. Bring to a boil, reduce the heat and simmer 30 minutes. Drain. 2. Cool slightly and press the garlic out of the skins into a small bowl. 3. Cut the potatoes into quarters and steam over boiling water 20 to 25 minutes, or until tender. Drain and put into a large bowl. With an electric mixer beat the hot potatoes until well mashed. Beat in the garlic, cream cheese, sour cream, milk, green chilies, salt and 2 tablespoons butter or margarine. 4. Beat until smooth and fluffy. Transfer to a greased 2-quart casserole and cool. Cover and refrigerate up to 24 hours ahead. Remove from refrigeration 1 hour before cooking. 5. Dot with 1 tablespoon butter and bake, covered, in a preheated 350 degree oven 30 minutes. 6. Uncover and continue baking 25 additional minutes. 7. Note: For those who like very spicy food, substitute a 4-ounce can of chopped jalapeno chilies for the chopped green chilies. ---------------------------------------------------------------------------
Nutrition
Ingredients
