1.25 litre (5 tasses) russet potatoes, peeled and cubed (about 5)

1 head garlic, peeled

1/2 cup (125 ml) milk

1 teaspoon (5 ml) onion powder

Salt and pepper

In a large pan, cook the potatoes with the garlic in salted water until tender, about 20 minutes. Drain.

With a potato masher, crush the potatoes and garlic. With an electric mixer, purée the mixture with the milk and onion powder. Adjust the seasoning.

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