Roasted Garlic - Parmesan Mashed Potatoes |
| Name: |
Crystal Veillette |
| Base: |
Ft Campbell, KY |
| Recipe: |
Ingredients
•2 garlic bulbs
•Olive oil (optional)
•3 pounds potatoes, peeled and quartered
•2 tsp. salt, divided
•1/4 cup whipping cream
•1/4 cup shredded Parmesan cheese
•3 Tbsp. butter or margarine, softened
•1/3 cup chopped fresh parsley
•1/2 tsp. pepper
•Garnish: fresh thyme sprigs
Cut off pointed ends of garlic bulbs: place garlic on a piece of aluminum foil, and drizzle with oil, if desired. Fold foil to seal. Bake at 425 degrees for 30 minutes; cool to touch. Squeeze pulp from garlic cloves and set aside. Bring potato, 1 teaspoon salt, and water to cover to a boil in a Dutch oven; boil 20-25 minutes or until potato is tender. Drain. Mash potato, or press through a ricer. Stir in garlic, remaining 1 tsp. salt, whipping cream and next 4 ingredients. Garnish, if desired.
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