Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 8 larges | Potatoes; any type |
| 3 \N | Whole bulbs roasted garlic |
| 1 cup | Milk; (up to 2) |
| 1 \N | Stick butter; softened |
| 10 ounces | Shredded cheddar |
| 1 teaspoon | Olive oil |
| \N \N | Thyme; basil, and rosemary to taste |
| \N \N | Salt and pepper |
Peel potatoes and cut into quarters. Place in a large pot, cover with water and a dash of salt, and boil until easily broken apart with a fork. While potatoes are boiling, squeeze the garlic bulbs to extract the roasted garlic pulp from the cloves on the bulbs into a small bowl. Add the herbs and olive oil, and mash with a fork until it forms a thick paste. Set aside. When potatoes are done, drain and place in a large bowl. Mash until most lumps are gone. Take a hand mixer and add the milk, a little at a time, the softened butter, and the garlic paste and mix well until rather smooth. Add the pepper to taste, and then mix in the cheddar cheese. Place in a covered casserole dish, place in a preheated 375 degree oven, and bake 20-30 minutes, until it is bubbly.
<s-mckone@...>
Posted to MC-Recipe Digest V1 #943 by "Nitro_II " <Nitro_II@...> on Dec 3, 97