Yield: 1 Servings
|12 \N||Redskin potatoes|
|\N \N||Salt & pepper to taste|
|⅓ cup||Fresh grated Parmesan cheese (up to 1/2)|
|\N \N||Garlic salt to taste|
|6 \N||Cloves garlic (up to 8)|
|3 tablespoons||Butter plus additional for on top|
Boil halved potatoes for about 20 minutes until fork tender. Add garlic cloves in last five minutes of boiling. Drain potatoes & garlic. Remove garlic cloves and smash with mortar & pestle or mince with knife. Add most of the garlic back to the drained potatoes, add remaining ingredients. Mash and stir with potato masher. Blend remaining garlic to additional butter and serve on top individual portions on plate. Serve immediately.
As these cool quickly with the addition of milk and the time needed to mash, I'm thinking of warming the milk or popping mixture in the broiler for a couple minutes prior to serving next time.
Posted to FOODWINE Digest by "Lori A. Doesburg" <Lori_A._Doesburg@...> on Sep 16, 1997