Mashed Potatoes with Garlic and Anchovies The butter, honey, and mustard all work together to both accent and complement the carrots in this easy and delicious dish. Makes 4 - 6 servings.
	Ingredients: 2 pounds russet or red-skinned potatoes 1/2 teaspoon finely minced anchovy fillets or anchovy paste 11/2 teaspoons kosher salt 12 cloves garlic, peeled 1/4 teaspoon freshly ground black pepper 1cup skim milk 1 tablespoon snipped chives
	Instructions: 1. Peel potatoes if using russets and cut into 11/2-inch chunks. Put potatoes in a pan with half the salt and the garlic. Add just enough cold water to cover. Bring to a boil and cook at a moderate boil about 20 minutes or until potatoes are easily pierced by a fork but not falling apart. 2. Drain potatoes and garlic. Return them to the pan over very low heat for a minute or two. Warm the milk with anchovies in a small saucepan. 3. Put potatoes in the bowl of an electric mixer with a paddle attachment and mix on low speed, gradually adding milk, 1/4 cup at a time. (You can also mash by hand or use a hand-held mixer or food mill. Do not use a food processor.) 4. After 3/4 cup of milk has been added, check to see, if it is the texture you desire. Add more milk if you want it "creamier." Season with remaining salt and pepper. Put in a warm serving bowl and sprinkle with chives.

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