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Roasted Garlic Parmesan Mashed Potatoes
June 08, 2006

Really great potatoes, but as stated, might be bland. I used 4 large russets, to start. Instead of roasting the garlic the way the recipe states, I used an entire head of garlic, chopped off the top so that some of the cloves were showing, placed it on foil, and drizzled it with olive oil. I then roasted the garlic for a half an hour at 350. I used twice the amount of butter and twice the Parmesean. I squeezed the entire head of garlic into the mash, and viola! Deliciousness.

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