Garlic Mashed Potatoes From the Stinking Rose
—Not On Website, Vegetables
Ingredients
5 heads garlic, unpeeled, separated
1/4 cup olive oil
18 ounces yukon gold potatoes, unpeeled, 1-inch pieces
6 tablespoons milk
2 tablespoons butter
3/4 cup mozzarella cheese, grated
1/2 cup sour cream
1/4 cup smoked mozzarella cheese, grated
2 tablespoons Italian parsley, chopped
1/8 teaspoon ground nutmeg
Directions
Preheat oven to 400ºF.
Mix garlic and oil in large baking dish.
Bake until garlic is tender, about 30 minutes.
Cool.
Press garlic between fingertips to release cloves.
Puree garlic in processor.
Cook potatoes in large pot of boiling salted water until just tender.
Drain.
Return potatoes to pot.
Mash with potato masher.
Add milk and butter and continue mashing until well blended.
Mix in garlic puree and all remaining ingredients.
Season to taste with salt and pepper.
Transfer potatoes to 6-cup baking dish.
(Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing).
Bake potatoes until heated through, about 20 minutes.
Spoon onto plates and serve.
Nutrition
Fat: 21.9
Calories: 369.5
Saturated Fat: 9.1
Sodium: 174.7
Fiber: 2.6
Sugar: 1.5
Carbohydrate: 35.7
Cholesterol: 35.5
Protein: 10.1