Potatoes should be covered withatleast two inches of water when being boiled. A fork can be inserted into apotato cube witheaseandpotato no longer seems starchy when tasted
Placeafoodmill fitted withasmalldisk/blade over aheatproof bowl. As soon as the potatoesaremashed, stir in the hot milk mixture witha whisk or rubber spatula
A fork can be inserted into apotato cube witheaseandpotato no longer seems starchy when tasted. Pass the potatoes through the foodmill twice and then transfer the mash to alarge mixing bowl
Mashpotatoesandgarlic or put through afoodmill. (Afoodmill will leave behind much of the skin. Stir corn into mashedpotatoeswith enough buttermilk to makea medium-firm texture
Process the potatoesandgarlic through afoodmill fitted with the medium disk. Witha slotted spoon, remove the potatoes from the water, reserving the cooking water, and remove the garlic from the oil, reserving the oil
Immediatelydrain the potatoesand put them through afoodmill, into alarge bowl. If you don't haveafoodmill, you canhandmash or use ahand mixer, but be sure to not over whip if using an electric mixer
Drain well and run through afoodmill set over alarge bowl. While the potatoesare cooking, combine the milk, garlic puree and butter in asmallsaucepanand bring to a simmer over low heat
Toss the rutabagas into alarge pot and cover generously withwater. Strain the rutabagasandpotatoes from the waterandpass through afoodmill into alarge bowl
Add the warmcreama little ata time andbeatwitha wooden spoon until the potatoesare fluffy. Put them into alarge pot, cover them with cold water, andaddalarge pinch of salt
