| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Dairy |
Hawaiian |
|
1 |
Servings |
INGREDIENTS
| 1 |
|
Bulb garlic |
| 1 |
t |
Olive oil |
| 6 |
|
Baking potatoes |
| 2 |
T |
Butter or margarine |
| 2 |
T |
Chopped rosemary leaves |
|
|
Salt and pepper to taste |
| 1 |
c |
Reduced-salt chicken or |
|
|
vegetable broth up to |
|
|
1-1/2 |
| 1/2 |
c |
Parmesan cheese |
INSTRUCTIONS
Notes: From Hawaiian Electric Kitchen. Keeping cloves intact, cut
1-inch off the top of garlic bulb. Sprinkle oil over garlic. Loosely
wrap with foil and bake in electric oven at 350 F for l hour. Squeeze
garlic from skins; discard skins. Cook potatoes until tender; drain
and pare. Mash while hot. Add garlic and butter; mix until butter
melts. Add rosemary, salt, pepper. Stir in broth, a little at a time;
beat until smooth and fluffy, adding broth as needed. Stir in Parmesan
cheese. Makes 8 servings. Posted to recipelu-digest by
ncanty@juno.com (Nadia I Canty) on Mar 25, 1998
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