| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Dairy |
Hawaiian |
|
1 |
Servings |
INGREDIENTS
| 1 |
|
Bulb garlic |
| 1 |
ts |
Olive oil |
| 6 |
|
Baking potatoes |
| 2 |
tb |
Butter or margarine |
| 2 |
tb |
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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