I use any excuse in the book to eat garlic, especially garlic mashed potatoes. So be it if I reek after eating a fine bowl of garlic mashed potatoes. 

Some Things to Know About Garlic
- One finely minced raw garlic clove releases more flavor and aroma because more surfaces are exposed
- A good garlic press is an important kitchen gadget
- Always refrigerate jars of garlic in oil to avoid deadly bacteria
- Use garlic powder, garlic extract, or garlic salt only if fresh garlic is not available

Garlic keeps vampires away, doesn’t it?
Bram Stoker’s classic gothic novel Dracula popularized the idea that garlic protected anyone from vampires. Stands to reason, since garlic is known in folklore as a natural mosquito repellent that wards off the little blood suckers by tainting the blood for awhile. Why not repel the big bloodsuckers, too?

Here’s a thought: If Garlic keeps vampires away, how about H1N1? Stands to reason that if people stay away because you stink like garlic means that you probably won’t pick up their swine flu germs either.  Yes! That’s another good reason to eat garlic mashed potatoes!

This Halloween, arm yourself against vampires with my good garlic mashed potatoes:

My Good Garlic Mashed Potatoes (aka vampire repeller)
6 medium cloves fresh garlic (or to taste)
Olive oil
2 pounds potatoes, peeled and cut into even chunks
1/2 cup milk
1/4 cup butter
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 teaspoon dried parsley, crumbled
1 teaspoon minced fresh oregano
1 Tablespoon minced chives

Toss unpeeled garlic cloves with a bit of olive oil and roast in 400 degree F oven for 20-25 minutes. While garlic is roasting, boil potatoes until tender. Drain and place in medium bowl. Add butter and let it melt over potatoes. When garlic is roasted, let cool.  Squeeze soft garlic pulp onto the cooked and buttered potatoes. Add milk, salt, pepper, and herbs. Mash all together until smooth (lumps are okay), adding more milk if needed. Makes 6-8 servings.

Happy Halloween Cookbooking,
Matilda

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