Ingredients:
8 -16 garlic cloves
3 tablespoons olive oil
5 lbs baking potatoes, peeled and cubed
1/2 cup milk
1/4 cup butter
1 sprig fresh rosemary
1/2 cup grated parmesan cheese
salt
pepper ( lots of pepper!)
1 sprig fresh rosemary, some minced to toss in and garnish
Directions:
Place garlic in small ovenproof bowl, and drizzle with olive oil.
Roast for 30 minutes, or until very soft.
Cool and peel the garlic, and reserve the oil.
Boil potatoes and rosemary in a large pot of salted water until tender, about 20 minutes.
Drain, reserving 1 cup liquid.
Discard the cooked rosmary.
Place potatoes in a large bowl with milk, butter, garlic, and reserved olive oil.
Mash to desired consistency, adding reserved cooking liquid as needed.
Mix in 1/2 cup cheese.
Season with minced fresh rosemary, salt and pepper all to taste.
Garnish with fresh rosemary.
Servings: 10
Time preparation: 10 min.
Time total: 30 min.