Nicholas' roast garlic mashed potatoes
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Nicholas' roast garlic mashed potatoes
  Roast    Garlic  
Last updated 6/12/2012 1:01:27 AM. Recipe ID 24743. Report a problem with this recipe.
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      Title: Nicholas' roast garlic mashed potatoes
 Categories: Potatoes, Ceideburg 2
      Yield: 4 Servings
 
      8    To 10 garlic cloves, peeled
      1 c  Olive oil
      4    Russet potatoes
      2 tb Butter
    1/3    To 1/2 cup heavy cream
    1/4 c  Grated Asiago cheese
      2 tb Grated Parmigiano-Reggiano
           Salt and pepper, to taste
 
  Nicholas' father, Arnold Rossman, is chef-owner of Rosmarino in
  Pacific Heights.
  
  Put the garlic and olive oil in a heavy saucepan over lowest possible
  heat, and simmer until soft, 30 to 40 minutes.  Drain off oil
  (reserve for marinades or vinaigrettes).  Puree garlic; set aside.
  
  Meanwhile, prick potatoes with a fork and bake in a 400F oven for 1
  hour, or until soft.  While still hot, peel and mash, or pass through
  a potato ricer.
  
  Melt butter in heavy cream; whisk in pureed garlic, then stir into
  potatoes, Stir in cheeses and season with salt and pepper.
  
  Spoon into a gratin dish.  Place in a 400F oven for 12 to 15 minutes,
  or until browned and bubbling.
  
  Serves 4.
  
  PER SERVING:  390 calories, 8 g protein, 41 g carbohydrate, 23 g fat
  (11 g saturated), 52 mg cholesterol, 197 mg sodium, 1 g fiber.
  
  San Francisco Chronicle, 6/29/92.
  
  Posted by Stephen Ceideberg; February 24 1993.
 




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Recipe ID 24743 (Apr 03, 2005)

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