| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 12 |
|
Redskin potatoes |
| 1 |
T |
Milk |
|
|
Salt & pepper to taste |
| 1/3 |
c |
Fresh grated Parmesan cheese |
|
|
up to 1/2 |
|
|
Garlic salt to taste |
| 6 |
|
Cloves garlic, up to 8 |
| 3 |
T |
Butter plus additional for |
|
|
on top |
INSTRUCTIONS
Boil halved potatoes for about 20 minutes until fork tender. Add
garlic cloves in last five minutes of boiling. Drain potatoes &
garlic. Remove garlic cloves and smash with mortar & pestle or mince
with knife. Add most of the garlic back to the drained potatoes, add
remaining ingredients. Mash and stir with potato masher. Blend
remaining garlic to additional butter and serve on top individual
portions on plate. Serve immediately. As these cool quickly with the
addition of milk and the time needed to mash, I'm thinking of warming
the milk or popping mixture in the broiler for a couple minutes prior
to serving next time. Posted to FOODWINE Digest by "Lori A. Doesburg"
<Lori_A._Doesburg@JONESDAY.COM> on Sep 16, 1997
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