"To make ahead (up to two hours), complete recipe, then top with a thin layer of milk. Cover; set aside in a warm place. When ready to serve, stir to combine...."
INGREDIENTS
•
8 medium russet potatoes (about 4 pounds)
•
1 head peeled garlic cloves (about 15)
•
Coarse salt
•
1 1/2 cups milk
•
1/2 cup butter (1 stick), cut into small pieces