Garlic-Basil Mashed Potatoes

By ccavaletti

Ingredients

• 10 cloves garlic, unpeeled
• 3 Tbsp olive oil
• 9 medium potatoes (about 3 pounds)
• 8 oz sour cream
• 1/4 cup grated Parmesan cheese
• 1/4 teaspoon salt
• 1/4 c milk
• 1/4 cup packed fresh basil leaves, snipped
• 3 Tbsp grated Parmesan cheese
• 1/4 c butter or margarine, melted

Preparation

Step 1

Place garlic in a souffle dish or ramekin. Drizzle with oil. Bake in a 350 degree F oven about 20 minutes or until garlic is very soft; cool. Peel the garlic, discarding skins and reserving oil.

2. Peel and cut up potatoes. Cook, covered, in boiling salted water for 20 to 25 minutes or until tender; drain. Transfer potatoes to a large mixing bowl. Beat potatoes with an electric mixer on low speed. Add sour cream, the 1/4 cup cheese, baked garlic, reserved oil, and salt. Gradually beat in enough milk to make the mixture fluffy. Fold in basil. Spoon the potato mixture into a greased 2-quart casserole.

3. Cover and bake in a 325 degree F oven for 40 minutes. Stir; sprinkle with the 3 tablespoons cheese and drizzle with butter or margarine. Continue baking, uncovered, for 10 to 15 minutes more or until heated through. Serves 10 to 12.

4.Make-Ahead Tip: Prepare potatoes and spoon into casserole but do not bake. Cover and chill up to 24 hours. Bake, covered, in a 325 degree F oven for 45 minutes. Stir; sprinkle with the 3 tablespoons cheese and drizzle with butter or margarine. Return to oven; bake 30 to 45 minutes or until heated through