HERB & GARLIC ROASTED ‘SMASHED’ POTATOES

By JaneTreva

Ingredients

• 4 lbs red skinned potatoes (about 10)
• 1/4 cup butter, melted
• 1 tablespoon chopped fresh rosemary or 1 teaspoon dried
• 1 tablespoon chopped fresh thyme or 1 teaspoon dried
• 1 tablespoon chopped fresh sage or 1 teaspoon dried
• 11/2 teaspoon salt
• 1/2 teaspoon pepper
• 3 heads garlic
• 1 1/2 cups 35 percent whipping cream
• 1/3 cup chopped fresh Italian parsley
• 3/4 cup shredded Asiago cheese
• 2 tablespoons chopped fresh Italian parsley

Preparation

Step 1

Cut each potato into eighths and place in a large bowl.
Add butter, rosemary, thyme, sage, salt and pepper; toss to combine.
Scrape onto large parchment paper-lined baking sheet.
Cut tip of each garlic head off and place cut side down onto baking sheet.
Roast in 425°F oven for about 50 minutes or until potatoes are golden and tender.
Meanwhile, in saucepan over medium heat, bring cream and 1/3 cup parsley to a gentle boil.
Scrape roasted potatoes into a large bowl.
Using a paper towel, hold onto a roasted garlic head and squeeze out cloves into potatoes and discard skin; repeat with remaining garlic.
Add cream mixture and, using a potato masher, mash together roughly.
Place in a shallow casserole dish.
Combine cheese and 2 tablespoons parsley and sprinkle over top of potatoes.

To make ahead: Cover and refrigerate for up to 1 day. To reheat, cover loosely with foil and bake at 400°F for about 35 minutes or until hot.

Bake at 400°F for about 5 minutes or until golden and melted.