Roasted Garlic Mashed Potatoes

By tlhoover

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.