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Stock Yard Restaurant: Roasted Garlic Mashed Potatoes


Roasted Garlic Mashed Potatoes

Stock Yard Restaurant Recipe

Serves 6-8

6 medium cloves garlic, peeled
1/4 cup olive oil
8 medium Russet potatoes, washed, peeled, cubed
1&1/2 cups heavy cream
1/2 cup butter
1/2 cup Parmesan cheese
Salt and ground black pepper to taste

Preheat oven to 350 degrees. Place the garlic cloves in a deep baking dish and drizzle with olive oil. Cover the dish and roast the garlic for 30 minutes or until the cloves are soft but not brown. Allow to cool then press them into a paste. Set aside. The roasted garlic can be refrigerated for up to a month.

In a medium saucepan combine the diced potatoes with enough water to cover and bring them to a boil. Reduce heat and simmer the potatoes for 15-20 minutes or until tender. Drain.

In a saucepan combine the heavy cream, butter, Parmesan cheese, salt and pepper with the garlic paste. Add the potatoes and beat at medium speed with an electric mixer until smooth.

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