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Garlicky Mashed Potatoes

Source of Recipe

unknown


List of Ingredients

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



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 aluminum foil and add 3
tablespoons water. Securely seal the pouch. In a 350-degree oven or toaster oven, roast garlic
until very tender when poked with a sharp knife (about 1 hour). Allow garlic to cool. When garlic
is cooled, squeeze the cloves into a small bowl and set aside while making the potatoes.

Peel and cut potatoes into chunks. Place in a large saucepan and cover with cold water. Bring to a
boil and cook until tender. Drain. In another pan, heat milk until very hot but not boiling.

Place potatoes in a bowl. Add butter, salt and garlic. Start mixer on a medium-low setting.

Slowly pour in about half the milk. When well-blended, stop mixer and scrape down bowl. Add
Parmesan cheese, more salt if needed and black pepper to taste. Start mixer again, slowly adding
milk until desired fluffiness is achieved.

Makes 6 servings.