Garlic Mashed Potatoes

Well if you can't be at the ballpark eating garlic fries, the next best thing is listening to the ballgame on the radio, eating garlic mashed potatoes.

If you like garlic, give this one a try.

2 lbs. potatoes, peeled and cut in thirds (about 6 medium potatoes)

2 T. butter

2 eggs, beaten

2 T. flour

2-3 minced cloves of garlic

salt and pepper to taste

another T. or so of butter, melted (optional)

Boil the potatoes until tender (maybe 20 - 25 minutes). Drain. Add butter and mash with potato masher. Stir in eggs, flour, garlic. Add salt/pepper and pop into a 350 degree-oven for about 20 to 25 minutes, or until top is lightly browned. Pour a bit of melted butter over the crust before serving.

This recipe, by the way, is from a wonderfully fun book called Clementine in the Kitchen by Samuel Chamberlain. First published in 1943, it's a charming portrait of an American family and their beloved French cook in the years before and during World War II. The first half of the book contains essays that are delightfully illustrated by the author; the second half is filled with Clementine's recipes.

This one's official name is Pommes de Terre Alsacienne.

But just tell your family they're eating garlic mashed potatoes. It's better that way.