Ingredients
- 4 Bulbs of Fresh Garlic, separated with skins still on
- 1 cup of olive oil
- Thyme or Rosemary for flavor.
- 8 Medium Large Idaho Potatoes (Washed and peeled)
- Salt and Pepper
- 1-1/2 cups of heavy cream
- 1/2 cup of butter
- 4 drops of Tabasco
- 1/2 cup Parmesan cheese
- 3 Tablespoons of Garlic Puree (see below)
Preparation
Step 1
Garlic Puree:
• Place garlic in a small roasting dish, salt and pepper.
• Pour oil over garlic and add rosemary or thyme if wanted and cover dish with aluminum foil.
• Roast 20-25 minutes at 350 degrees until garlic is soft but not brown.
• Once garlic is done allow to cool down, place in garlic press and press through so that you get a puree with no peels nor herb stems.
• Place garlic puree small bowl, pouring oil you baked in over it and cover. Can refrigerate up to one month.
Mashed Potatoes
• Cook potatoes until done in pot of boiling water, strain and place back on heat, stir around in medium sized pan to pull extra moisture out of potatoes.
• Add Heavy cream, butter, salt, pepper, Tabasco, Parmesan cheese and garlic puree to bowl with the potatoes.
• Mix till light and fluffy using kitchen aid mixer adjusting salt, pepper and puree as needed.