Garlic Mashed Potatoes

We make these awesome potatoes for Thanksgiving, Christmas and sometimes Easter. They are so easy.  I prepare them ahead of time, then pop them in the oven just before we eat.  Another way to prevent that last minute rush and your potatoes will always arrive on the table hot and steamy. They  are so creamy, cheesy and with a garlic flavor that is out of this world.

Garlic Mashed Potatoes

6 Med Potatoes (2 lbs, 9 oz) peeled and cubed
1 whole garlic bulb
1 tablespoon of olive oil
1/2 cup whipping cream       

1/2 cup shredded Parmesan Cheese
1 cup shredded Fontina Cheese

2 tablespoons ( 1/4 stick of butter)
1/2 teaspoon of salt
1/4 teaspoon of white pepper

Preheat oven to 350 degrees.  Butter a 2 quart casserole dish. Place the cubed potatoes in 2 quart pot, cover with water and boil potatoes until done.




Meanwhile cut a 8" square piece of foil.  Rinse garlic bulb and pat dry, slice off just the very top of the bulb.  Place garlic on foil, pour  1 tbsp of olive oil over it.

Bring all four corners up over bulb and twist to make closed packet.
 Place in oven and bake for 30-40 minutes until garlic is soft.
Carefully remove garlic bulb and allow to cool, save oil.

  As soon as garlic is cool, carefully remove the cooked garlic  from the skins.  This takes a little patience but I just tear the tips of each garlic clove and squeeze the garlic paste out into a small bowl.  Mash the garlic into a paste with a fork.   As soon as the potatoes are done, drain and place in a large mixing bowl.  Add the garlic paste, olive oil, butter, milk, cream, cheeses, salt and pepper.  Beat until creamy.
Add more milk if needed.



Place mixture in the buttered  casserole dish. (At this time it can be cooled, covered and refrigerated for up to 8 hours and be sure to remember to remove potatoes from fridge and bring to room temperature about an hour prior to baking).   Bake 15-20 minutes, longer if needed until hot throughout and slightly browned.  Very Yummy!
(this is an updated re post)


 

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