Roasted Garlic & Parmesan Mashed Potatoes
April 23, 2009
I tweeted last night that I made the most a-m-a-z-i-n-g Roasted Garlic & Parmesan Mashed Potatoes and my friend Nicole asked for the recipe. I figured that as long as I’m typing, I might as well share it here, too!
Roasted Garlic & Parmesan Mashed Potatoes
3-4 pounds baby red potatoes
1/2 cup milk
6 oz. Parmesan, finely grated
3 tsp. butter
1 head garlic
1 tbsp. olive oil
Salt and pepper to taste
Cut off the top of the head of garlic, place on a square of aluminum foil, cover with 1 tbsp. olive oil. Bring the foil up around the garlic to enclose it- pop in a 350 degree oven for approximately 45 minutes.
Peel potatoes, cube into 1/2” chunks and cover with water. Bring to a boil and continue to boil for approximately 15 minutes, or until they fall apart when pierced by a fork. Drain and place in a large mixing bowl. Add butter, grated parmesan, milk, salt and pepper and blend with a hand mixer on medium speed. Remove garlic from the oven and squeeze individual roasted cloves into potatoes, blend again with hand mixer. Delicious!
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Comments
Comments
You are so lucky that I don’t live in close proximity because I would be at your doorstep on a regular basis for your cooking! Thanks for taking the time to post the recipe—I’ll be cooking these suckers this weekend!!