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Roasted Garlic Parmesan Mashed Potatoes
October 30, 2005

I roasted a whole head of garlic (unpeeled, and then squeezed them out after they cooled) and used a mix of Yukon Golds and Reds....I prefer them over baking potatoes any day. I also used whole milk (which I never do) and these potatoes were smashing! Lol! My only complaint is that I couldn't really taste the parm. cheese, so I may just leave that out next time. Very tasty, light and fluffy taters.

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