| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Cheese, Potatoes |
1 |
Servings |
INGREDIENTS
| 5 |
|
Russet potatoes; peeled and cut into chunks |
| 1 |
c |
Milk |
| 2 |
oz |
Butter |
|
|
Salt and pepper |
|
|
Nutmeg |
| 3 1/2 |
oz |
Gorgonzola; crumbled |
| 1 |
|
Head roasted garlic; cloves chopped |
|
|
Chopped parsley for garnish |
|
|
Chopped chives for garnish |
INSTRUCTIONS
Place potatoes in pan of hot water to cover. Boil 30 to 35 minutes. Drain
potatoes. Lay on baking sheet in one layer. Bake at 325 degrees 5 to 10
minutes. Do not brown. Heat milk to a boil. Put potatoes in mixer with
paddle attachment. Add butter and some of the milk and seasonings and whip
until fluffy, starting slowly and speeding up after the milk is
incorporated. Add only enough milk to give potatoes desired consistency.
Fold in roasted garlic and Gorgonzola with a spatula. Sprinkle parsley and
chives over top. Serves 6. To roast garlic, spread peeled cloves in baking
pan. Drizzle generously with oil. Bake at 450 for 10 minutes or until soft.
Formatted by Lynn Thomas dcqp82a@prodigy.com. Source: San Jose Mercury News
4-8-98. Lynn's notes: Made this for Easter 1998; Used unpeeled red
potatoes, 2 heads of roasted garlic and 4-1/2 oz. gorgonzola cheese. This
was the best recipe I've ever had for garlic mashed potatoes!
Recipe by: San Jose Mercury News 4-8-98
Posted to TNT Recipes Digest by LYNN_THOMAS <LYNN_THOMAS@prodigy.net> on
Apr 12, 1998
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