Roasted Garlic-Parmesan Mashed Potatoes

Recipe from


Ingredients

2 garlic bulbs
Olive oil
3 pounds potatoes, peeled and quartered
2 teaspoons salt, divided
1/4 cup whipping cream
1/4 cup refrigerated shredded Parmesan cheese
3 tablespoons butter or margarine
1/3 cup chopped fresh parsley
1/2 teaspoon pepper

Preparation

Cut off pointed ends of garlic bulbs; place garlic on a piece of aluminum foil, and drizzle with oil. Fold foil to seal.

Bake at 350° for 1 hour; cool to touch. Squeeze pulp from garlic cloves; set aside.

Bring potato, 1 teaspoon salt, and water to cover to a boil in a Dutch oven; boil 20 to 25 minutes or until tender. Drain.

Mash potatoes, or press through a ricer; stir in garlic, remaining 1 teaspoon salt, whipping cream, and next 4 ingredients until smooth.

Note:

Chef Troy Singley,

Four Seasons Hotel, Atlanta, Georgia,

November 1997
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