Roast Garlic Mashed Potatoes



  • 1 cup olive oil
  • 4 russet potatoes
  • 2 tablespoons butter
  • 1/3 to 1/2 cup heavy cream
  • 1/4 cup Asiago cheese, grated
  • 2 tablespoons Parmigiano-Reggiano cheese, grated
  • Salt and pepper, to taste


Put garlic and olive oil in heavy saucepan over lowest possible heat and simmer until soft; 30 to 40 minutes. Drain off oil (reserve for marinades or vinaigrettes). Puree garlic; set aside. Meanwhile, prick potatoes with fork and bake in 400° oven for 1 hour, or until soft. While still hot, peel and mash, or pass through a potato ricer. Melt butter in heavy cream; whisk in puréed garlic. Stir into potatoes. Stir in cheeses and season with salt and pepper. Spoon into a gratin dish. Place in a 400° oven for 12 to 15 minutes or until browned and bubbling.
8 to 10 cloves garlic, peeled

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