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Roasted Garlic Parmesan Mashed Potatoes
November 07, 2002

Yum! I roasted my garlic for 20 minutes in 1/2 the olive oil required (I thought that it was a bit much). I also added nearly a cup of milk, (because we like them creamy). Make sure you buy the larger garlic bulbs if you are looking for more garlic flavor, and maybe leave the skins on 1/2 of the potatoes as the previous reviewer suggested. I put these in my crockpot to keep them warm and they were the perfect consistancy. I got rave reviews on these! Thanks Barrett!

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