- 10 baking potatoes
- 2 c. heavy cream
- 1/2 c. parmesan cheese
- 7 large cloves garlic, peeled
- 2 c. unsalted butter
- salt and white pepper to taste
| Peel potatoes and boil until tender. While potatoes are boiling, roast garlic, coated with a small amount of oil, in 400 degree oven or on top of stove until browned evenly on all sides. Remove garlic from pan and let cool; mash cloves. Drain potatoes and add garlic. Whip together. Add cream and butter a bit at a time until all incorporated. Add parmesan cheese, whipping continuously. Potatoes should have semi-smooth texture when finished. |