Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Roasted Garlic-Parmesan Mashed Potatoes
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- Level: Easy
- Total: 1 hr 15 min
- Active: 30 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 397
- Total Fat
- 27 g
- Saturated Fat
- 14 g
- Carbohydrates
- 30 g
- Dietary Fiber
- 2 g
- Sugar
- 2 g
- Protein
- 10 g
- Cholesterol
- 57 mg
- Sodium
- 496 mg
- Level: Easy
- Total: 1 hr 15 min
- Active: 30 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 397
- Total Fat
- 27 g
- Saturated Fat
- 14 g
- Carbohydrates
- 30 g
- Dietary Fiber
- 2 g
- Sugar
- 2 g
- Protein
- 10 g
- Cholesterol
- 57 mg
- Sodium
- 496 mg
Ingredients
Directions
- Preheat the oven to 375 degrees F. Slice off about ¼ inch from the top of the garlic. Place on a sheet of foil and drizzle with olive oil. Wrap in the foil, place on a baking sheet and roast until the garlic is soft, 50 to 60 minutes. Meanwhile, spread 1 cup parmesan in a thin layer on a baking sheet (use a silicone mat if you have one); sprinkle with the chopped rosemary. Bake until golden and bubbling, 5 to 6 minutes. Let cool on the baking sheet.
- Meanwhile, rinse the potatoes well with cold water to get rid of any excess starch. Transfer the potatoes to a saucepan; cover with cold water by 1 inch, season generously with salt and bring to a boil. Reduce the heat to medium low and simmer, uncovered, until the potatoes are very tender but not falling apart, about 30 minutes.
- Let the garlic cool slightly, then unwrap and squeeze the cloves out of the skins into a small saucepan. Add the milk and rosemary sprig. Heat over medium heat, stirring occasionally, until hot but not boiling. Reduce the heat to low and keep warm.
- Drain the potatoes and return to the pot over low heat; cook until any excess water evaporates, about 2 minutes. Strain the milk mixture into the pot with the potatoes, pressing on the solids. Add the butter, olive oil and 2 teaspoons salt and mash well with a potato masher. Fold in the mascarpone and the remaining 1/4 cup parmesan.
- Transfer the potatoes to a bowl; crumble the crispy parmesan on top before serving.
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