| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Potatoes | 1 | Servings | |
INGREDIENTS
| 8 | lg | Potatoes; any type |
| 3 | Whole bulbs roasted garlic | |
| 1 | c | Milk; (up to 2) |
| 1 | Stick butter; softened | |
| 10 | oz | Shredded cheddar |
| 1 | ts | Olive oil |
| Thyme; basil, and rosemary to taste | ||
| Salt and pepper |
INSTRUCTIONS
Peel potatoes and cut into quarters. Place in a large pot, cover with water and a dash of salt, and boil until easily broken apart with a fork. While potatoes are boiling, squeeze the garlic bulbs to extract the roasted garlic pulp from the cloves on the bulbs into a small bowl. Add the herbs and olive oil, and mash with a fork until it forms a thick paste. Set aside. When potatoes are done, drain and place in a large bowl. Mash until most lumps are gone. Take a hand mixer and add the milk, a little at a time, the softened butter, and the garlic paste and mix well until rather smooth. Add the pepper to taste, and then mix in the cheddar cheese. Place in a covered casserole dish, place in a preheated 375 degree oven, and bake 20-30 minutes, until it is bubbly. <s-mckone@nh.ultranet.com> Posted to MC-Recipe Digest V1 #943 by "Nitro_II " <Nitro_II@classic.msn.com> on Dec 3, 97
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