Mashed potatoes w/mascarpone cheese and roasted garlic
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Idaho potatoes; peeled and cut into 1-inch pieces | |
| 2 | tablespoons | Mascarpone cheese |
| 3 | smalls | Garlic cloves; roasted, peeled and finely chopped |
| 1 | tablespoon | Unsalted butter |
| ½ | cup | Heavy cream; warmed |
| ¼ | teaspoon | Kosher salt; or to taste |
| 1 | dash | White pepper; or to taste |
| 4 | teaspoons | Basil-infused oil |
Directions
Serve with Grilled Balsamic Veal Chops and Balsamic Ratatouille 1. In a saucepan, place potatoes in enough cold water to cover them.
Bring to a simmer, then cook until soft, about 30 minutes. Drain.
2. Mash potatoes (a mixer works best). Add cheese, garlic, butter and cream; mix at medium speed until combined. Season with salt and white pepper.
3. Spoon onto individual plates. Drizzle 1 teaspoon basil-infused oil over each serving.
Served at the Chicago 1996 Democratic National Convention.
Source: Chicago Sun Times, August 21, 1996 Posted to MM-Recipes Digest V3 #231 Date: Sat, 24 Aug 1996 21:59:29 +0000 From: Linda Place <placel@...>