Nicholas' Roast Garlic Mashed Potatoes

Nicholas' Roast Garlic Mashed Potatoes


8 To 10 garlic cloves, peeled

1 c Olive oil

4 Russet potatoes

2 tb Butter

1/3 To 1/2 cup heavy cream

1/4 c Grated Asiago cheese

2 tb Grated Parmigiano-Reggiano

Salt and pepper, to taste


Put the garlic and olive oil in a heavy saucepan over lowest possible heat, and simmer until soft, 30 to 40 minutes. Drain off oil (reserve for marinades or vinaigrettes). Puree garlic; set aside.

Meanwhile, prick potatoes with a fork and bake in a 400F oven for 1 hour, or until soft. While still hot, peel and mash, or pass through a potato ricer. Melt butter in heavy cream; whisk in pureed garlic, then stir into potatoes, Stir in cheeses and season with salt and pepper. Spoon into a gratin dish. Place in a 400F oven for 12 to 15 minutes, or until browned and bubbling.

Serves 4.

San Francisco Chronicle, 6/29/92.


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