| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Potatoes |
1 |
Servings |
INGREDIENTS
| 8 |
lg |
Potatoes; any type |
| 3 |
|
Whole bulbs roasted garlic |
| 1 |
c |
Milk; (up to 2) |
| 1 |
|
Stick butter; softened |
| 10 |
oz |
Shredded cheddar |
| 1 |
ts |
Olive oil |
|
|
Thyme; basil, and rosemary to taste |
|
|
Salt and pepper |
INSTRUCTIONS
Peel potatoes and cut into quarters. Place in a large pot, cover with water
and a dash of salt, and boil until easily broken apart with a fork. While
potatoes are boiling, squeeze the garlic bulbs to extract the roasted
garlic pulp from the cloves on the bulbs into a small bowl. Add the herbs
and olive oil, and mash with a fork until it forms a thick paste. Set
aside. When potatoes are done, drain and place in a large bowl. Mash until
most lumps are gone. Take a hand mixer and add the milk, a little at a
time, the softened butter, and the garlic paste and mix well until rather
smooth. Add the pepper to taste, and then mix in the cheddar cheese. Place
in a covered casserole dish, place in a preheated 375 degree oven, and bake
20-30 minutes, until it is bubbly.
<s-mckone@nh.ultranet.com>
Posted to MC-Recipe Digest V1 #943 by "Nitro_II "
<Nitro_II@classic.msn.com> on Dec 3, 97
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