| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Meats | Potatoes | 12 | Servings | |
INGREDIENTS
| 1 | tb | Olive oil |
| 2 | Heads garlic | |
| 4 | lb | Russet potatoes; peeled & quartered |
| 8 | oz | Neufchatel cheese |
| 3/4 | c | Chicken broth; canned |
INSTRUCTIONS
Pour olive oil in to a 9 inch pan. Cut garlic heads in half crosswise through cloves, and lay cut sides down on pan. Bake uncovered, in a 375 oven until garlic is golden brown on bottom, about 35 minutes. Slip a spatula underneath garlic to release from pan. Pluck or squeeze cloves from garlic. Bring water n a large saucepan to boiling and boil potatoes until they mash very easily when pressed, about 40 minutes; drain. Transfer pottoes to a large mixing bowl. Add garlic and cheese; mix well with electric mixer. Heat the chicken borth and add to potatoes as you wish, making potatoes as soft and creamy as you like. Season to taste with salt. Recipe by: Sunset Magazine (November 1993) Posted to EAT-L Digest by Sharon Barbour <sharonb@TRITON.MAYFIELD.HP.COM> on Dec 16, 1997
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