From the Hubbard Street Grill in chicago via a cooking class I took at Treasure Island grocery store.

• 5 Potatoes
• 1 stick Butter
• 10 cloves Garlic
• 2 oz. Olive Oil
• 1/2 cup Romaine Cheese
• 1 cup Milk
• S&P

1. Peel potatoes and dice. Boil until tender, drain.
2. Puree garlic in food processor (or press and mince finely), place in saute pan and brown slowly. Remove and reserve. Garlic goes from golden brown to burnt and bitter in a flash, so watch closely and saute slowly, stirring constantly.
3. All all ingredients together and mash.