Romano and Roasted Garlic Mashed Potatoes
This superb recipe for creamy mashed potatoes flavored with Romano cheese and roasted garlic was created by Chef David Schy.
1/2 cup olive oil
15 cloves garlic, peeled
10 medium baking potatoes, peeled
1 gallon cold water
1 cup milk
1/2 cup butter
1/2 cup Wisconsin Romano cheese, grated, plus additional for garnish
Salt and pepper to taste
- Place olive oil and garlic cloves in a small pan and simmer slowly until garlic is browned. Purée garlic and oil in blender and reserve.
- Cut potatoes into medium-sized chunks. Place in cold water. Bring to a boil. Cook until potatoes are just tender. Drain potatoes and return to pot. Add all remaining ingredients, including olive oil/garlic purée, and hand mash until smooth.
- To serve, place a large spoonful in a bowl. Garnish with grated Romano cheese and chopped parsley.
Makes 10 servings.
Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.