Romano and Roasted Garlic Mashed Potatoes
- ½ cup olive oil
- 15 garlic cloves
- 10 medium baking potatoes, peeled
- 1 gallon cold water
- 1 cup milk
- ¼ pound (1 stick) butter
- Salt and pepper, to taste
- ½ cup (about 2 ounces) grated Romano cheese, plus additional for garnish
- Chopped fresh parsley, for garnish
Instructions:
These Romano and Roasted Garlic Mashed Potatoes are so rich and creamy and garlicky.
- Place the olive oil and garlic cloves in a small pan and simmer slowly until the garlic is browned. Purée the garlic and oil, and reserve.
- Cut the potatoes into medium-size chunks. Place the chunks in the cold water. Bring to a boil. Cook until the potatoes are just tender. Strain off all of the water and return the potatoes to the pot. Add the garlic purée, milk, butter, salt, pepper, and ½ cup of cheese; hand mash until smooth.
- To serve, spoon into a serving bowl and garnish with cheese and parsley.