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Garlicky Mashed Potatoes




Source of Recipe


Internet


List of Ingredients




120 minutes to roast garlic
6 medium russet potatoes
2 heads of garlic
3 tablespoons butter or margarine
3/4 cup milk
1/4 cup grated Parmesan cheese
1/2 teaspoon salt, and more to taste, if needed
Black pepper, to taste, optional


Recipe



Ahead of time: Cut off bottom fourth of each head of garlic, enough to expose the ends of all the cloves. Place in a pouch made of heavy-duty or double thickness foil and add three tablespoons of water. Securely seal the foil pouch so no water leaks out.
In a 350-degree oven or toaster oven, roast garlic until very tender when poked with a sharp knife (about one hour). Allow garlic to cool before handling. When garlic is cooled, squeeze out the soft cloves into a small bowl and set aside while making the potatoes.
Peel and cut potatoes into chunks. Place in a 2- or 3-quart saucepan and cover with cold water. Bring to a boil and cook until tender, but not falling apart. Drain. While potatoes are cooking, heat milk until very hot, without boiling or scorching.
Place potatoes in the bowl of an electric mixer. Add butter, about a half-teaspoon of salt and the garlic. Start mixer on a medium-low setting.
Slowly pour in about half the milk. When well-blended, stop mixer and scrape down bowl to get any large potato chunks back into the mixture. Add Parmesan cheese, more salt, if needed, and black pepper, to taste. Start mixer again, slowly adding more milk until desired fluffiness of potatoes is achieved.
Place potatoes in a serving bowl. To heat up a bit before serving, cover with plastic wrap and microwave on high-power for about 2 minutes.