5 lbs yukon gold potatoes, scrubbed
1/3 cup parmesan cheese
1/4 cup milk
salt and pepper to taste
Cut the top off of a head of garlic, wrap loosely in foil and roast at 350° for 1 hour. Allow to cool.
Thoroughly wash potatoes, peeling optional. Dice into 1 inch chunks and put into a large pot. Fill pot with cold water to cover by 2-3 inches. Add 1-2 tablespoons of salt, put a lid on the pot. Cook over high heat until boiling. Drop heat slightly to prevent boil-over and continue to heat without lid until potatoes are cooked through. Drain potatoes and return to empty pot.
Sprinkle cheese over potatoes, lightly salt and pepper. Squeeze roasted garlic into pot. Using a potato masher or hand mixer, begin to mash potatoes. Slowly stream in milk and continue to mash/whip to desired consistency. Add additional salt and pepper to taste.
1/3 cup parmesan cheese
1/4 cup milk
salt and pepper to taste
Cut the top off of a head of garlic, wrap loosely in foil and roast at 350° for 1 hour. Allow to cool.
Thoroughly wash potatoes, peeling optional. Dice into 1 inch chunks and put into a large pot. Fill pot with cold water to cover by 2-3 inches. Add 1-2 tablespoons of salt, put a lid on the pot. Cook over high heat until boiling. Drop heat slightly to prevent boil-over and continue to heat without lid until potatoes are cooked through. Drain potatoes and return to empty pot.
Sprinkle cheese over potatoes, lightly salt and pepper. Squeeze roasted garlic into pot. Using a potato masher or hand mixer, begin to mash potatoes. Slowly stream in milk and continue to mash/whip to desired consistency. Add additional salt and pepper to taste.
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