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Perogies (3) - Potato and Roasted Garlic Filling

potatoes

2-1/2 pounds potatoes; peeled and quartered
1 tablespoon oil
10 cloves garlic; quartered
1/2 cup milk
1/3 cup cream cheese; softened
3/4 teaspoon salt
3/4 teaspoon pepper

In large pot of boiling, salted water, cook potatoes, covered, for 20 minutes or until tender. Drain well and return to pot; mash with potato masher until smooth or pass through ricer. Meanwhile, in small saucepan, heat oil over medium-high heat. Add garlic and reduce heat to medium-low; cook, stirring occasionally, for 8 to 10 minutes or until golden and softened. Mash garlic and add to mashed potatoes. Blend in milk, cream cheese, salt and pepper, stirring just until smooth. Let filling cool to room temperature.

Contributor: Canadian Living Magazine (December, 1996)

Yield: 7-1/2 doz. pero

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