Wisconsin Romano and Roasted Garlic Mashed Potatoes
Courtesy of Wisconsin Milk Marketing Board 10 Servings • 20 Min. Prep Time • 25 Min. Cook Time| Ingredients |
|---|
| 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 |
Directions:
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.
