Wisconsin Romano and Roasted Garlic Mashed Potatoes
Courtesy of Wisconsin Milk Marketing Board
Servings: 10
Prep Time: 20 Min.
Cook Time: 25 Min.
Prep Time: 20 Min.
Cook Time: 25 Min.
What you need:
* 1/2 c. olive oil
* 15 cloves garlic, peeled
* 10 med. baking potatoes, peeled
* 1 gal. cold water
* 1 c. milk
* 1/2 c. butter
* 1/2 c. Wisconsin Romano cheese, grated, plus additional for garnish
* salt and pepper, to taste
* chopped parsley
* 15 cloves garlic, peeled
* 10 med. baking potatoes, peeled
* 1 gal. cold water
* 1 c. milk
* 1/2 c. butter
* 1/2 c. Wisconsin Romano cheese, grated, plus additional for garnish
* salt and pepper, to taste
* chopped parsley
What to do:
1. Place olive oil and garlic cloves in a small pan and simmer slowly until garlic is browned. Puree garlic and oil in blender and reserve.
2. Cut potatoes into medium-sized chunks. Place in cold water. Bring to a boil. Cook until potatoes are just tender. Drain potatoes and return to pot. Add all remaining ingredients, including olive oil/garlic puree, and hand mash until smooth. To serve, place a large spoonful in a bowl. Garnish with grated Romano cheese and chopped parsley.
2. Cut potatoes into medium-sized chunks. Place in cold water. Bring to a boil. Cook until potatoes are just tender. Drain potatoes and return to pot. Add all remaining ingredients, including olive oil/garlic puree, and hand mash until smooth. To serve, place a large spoonful in a bowl. Garnish with grated Romano cheese and chopped parsley.