Garlic Cheese Mashed Potatoes

Garlic Cheese Mashed Potatoes
using seasonings and olive oil from The Posh Gourmet
Recipe courtesy Sandie Jarrett

2 pounds russet potatoes
1-3/4 teaspoons sea salt or to taste
white pepper to taste
Milk
1/4 stick of butter, cut into pieces
2 heads of garlic, roasted and minced (see Cook's Notes)
3 tablespoons green onion (green part plus 1 inch of the white), sliced
3 tablespoons fresh Italian or flat leafed parsley, chopped
1/2 cup shredded Parmesan cheese, plus 2 tablespoons

Pare (peel) potatoes; remove any obvious blemishes. Cut each potato in half lengthwise and then cut each half into 2 inch pieces. Put the potatoes in a large saucepan and cover with water. Season with 1 teaspoon sea salt and a pinch of white pepper. Boil about 20 minutes or until fork tender. Remove from heat and drain well. Return the potatoes to the pan and add butter. Mash the potatoes and butter with a potato masher. Add a few tablespoons of milk and continue mashing to the desired consistency, adding small amounts of milk as necessary. Blend in the roasted garlic, 2 tablespoons of the parsley and of the green onion, reserving 1 tablespoon of each as a topping, and 1/2 cup Parmesan cheese. Adjust the seasonings, adding additional salt, pepper, and or butter to taste.

Transfer to a warmed serving bowl and keep hot, until serving time, in a 200°F oven.

Top the mashed potatoes with the reserved green onion, parsley, and Parmesan cheese. Serve hot and enjoy!

Links to Products: Sea Salts & Seasonings | Gourmet Olive Oils

Cooks Notes:

Roasted Garlic: Preheat the oven to 375°F. Cut the tops off of the heads of garlic. Line a small baking dish with a sheet of aluminum foil. Place the trimmed garlic heads on the foil and drizzle with a couple of teaspoons of olive oil. Sprinkle with a pinch of sea salt and a few grinds of fresh black pepper. Roast in the hot oven for about 1 hour or until the garlic cloves are tender.

To use, allow to cool until you can comfortably handle the garlic heads. Squeeze each clove to remove the flesh from the skin. Mince the flesh and add to potatoes as directed. If the root end of the garlic flesh is hard, remove it and discard.

You can roast additional heads of garlic for other uses. After removing from the oven, allow to cool, then store in the refrigerator for up to 4 days in an airtight container.

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Content copyright © 2006 by Sandie Jarrett/The Posh Gourmet. All rights reserved.
This content was written by Sandie Jarrett. If you wish to use this content in any manner,
you need written permission from the author.