These mashed potatoes are so tasty and make a hearty dish, perfect for the cool weather. They go great with any meat, fish, roasted vegetables, or you can eat them on their own (we added them to Shepard’s Pie…I’ll share that recipe later in the week). The ingredients are simple and the recipe is even simpler. This is one of those dishes that can really impress a crowd, but won’t take all day.
INGREDIENTS: 2 bags of Yukon Gold potatoes skin on washed and quartered, 2 blubs of garlic, 1 cup of shredded Parmesan cheese (you can use Gruyere), 4 tbsp of butter (we use Earth Balance instead), 1/2 cup of cream, 5 sprigs of rosemary finely chopped, 1 tsp truffle oil (available at Whole Foods, one small bottle lasts forever), salt and pepper to taste.
DIRECTIONS: Preheat oven to 400. Cut tops off garlic bulbs exposing sliced cloves. In an oven safe dish drizzle garlic with olive oil, salt and cover with aluminum foil. Bake for 40 minutes or until garlic is soft. Set aside to cool.
While garlic is cooking, place potatoes in a large stock pot and cover with cold water. Bring to a boil and cook for 15 minutes or until potatoes are tender and easily pierced by a fork. Drain in a colander and return potatoes to stock pot.
Once cool, remove roasted garlic from bulb and add to the potatoes.
Add cream, butter, rosemary, salt and pepper to potatoes. Use potato masher (or large fork) to mash everything together. Mash to the consistency of your liking, but don’t over do it, the potatoes will become gummy if they are overworked. I like leaving some small chunks.
Mix in Parmesan cheese and salt and pepper to your liking. Try not to eat it all before you serve.