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Wisconsin Romano and Roasted Garlic Mashed Potatoes
Makes 10 servings
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Ingredients
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1/2
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cup olive oil
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15
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cloves garlic
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10
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medium baking potatoes, peeled
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1
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gallon water
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1
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cup milk
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1/2
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cup grated Wisconsin Romano cheese
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1/2
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cup butter
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Salt and black pepper to taste
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Place olive oil and garlic in small pan and simmer slowly until garlic is browned. Purée garlic and oil; reserve. Cut potatoes into medium-sized chunks. Place in cold water. Bring to a boil. Cook until potatoes are just tender. Strain off all water and return potatoes to pot. Add all ingredients including olive oil/garlic purée; hand mash until smooth. To serve, place large spoonful in bowl. Garnish with additional grated Romano cheese and chopped parsley, if desired.
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© Wisconsin Milk Marketing Board
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Click here for printable version