2 garlic cloves, peeled
3 tablespoons olive oil
1 cup water
1 cup crushed tomatoes
3 tablespoons white sugar
1 teaspoon salt
6 quarts milk
4 cloves garlic, peeled and crushed
1 pinch ground white pepper
1 teaspoon cardamom
Heat oil in a large skillet over medium heat. Saute onion, celery, refined sugar, salt and tomatoes until tender. Stir in 3 tablespoons wine, water, crushed tomatoes, crushed garlic and white pepper. Add roughly to your taste just enough to cover the mixture well, but not over-saturated. Keep stirring, simmer until potatoes are tender. Stir in cardamom, if necessary, and serve.