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1 head of garlic
1/3 cup of olive oil
6 medium potatoes (or 2 lbs)
1/3 to 1/2 cup milk
1/4 cup butter or margarine
1/4 cup grated parmesan cheese
salt and pepper to taste
garlic chives (the small "onions" or sprouts
that grow off the heads of garlic) for garnish
Equipment:
large pot to boil potatoes
milk and water for boiling
small circular baking dish
lightly greased baking sheet
aluminum foil
ricer
pastry bag and preferred tube end
1. Peel the papery skin from one head garlic. Place head on a piece of tin foil, drizzle with
olive oil, seal in the foil and bake at 350 until your entire house smells like garlic and the bulb
is soft to the touch, about 1 to 1-1/2 hours. (Keep the oven going to brown the potatoes later.)
2. In the meantime, boil peeled, quartered potatoes in a generously salted mixture of 1 part milk, 3 parts water until mashable (simmering approx 20-30 minutes). Drain.
3. Into a large bowl, put the potatoes through a ricer and squeeze the contents of each baked garlic clove into the potatoes (the garlic will have been reduced to a paste in the roasting process.
4. In a small bowl, mix together milk, parmesan cheese, and melted butter. Using a hand potato-masher, gradually add liquid mixture to the potato-garlic mixture, continually beating, until thoroughly mixed together. Add salt and pepper to taste. (Add more milk if preferred texture is not reached with indicated amount.)
(Note: it is not recommended that an electric beater be used to mash the potatoes. Overbeating can cause the sugars in the potatoes to break down and make the consistency of the end product much like glue.)
5. Place the potato mixture in a pastry bag with your choice of tube ends and carefully pipe the mixture into either four large or eight small icecream-cone shaped mounds on a lightly greased baking sheet. Bake to lightly brown, approx 10-15 minutes.
6. Poke a couple of warmed garlic chives (microwaving for approx 1 minute will do) into each potato mound before serving.
1/3 cup of olive oil
6 medium potatoes (or 2 lbs)
1/3 to 1/2 cup milk
1/4 cup butter or margarine
1/4 cup grated parmesan cheese
salt and pepper to taste
garlic chives (the small "onions" or sprouts
that grow off the heads of garlic) for garnish
Equipment:
large pot to boil potatoes
milk and water for boiling
small circular baking dish
lightly greased baking sheet
aluminum foil
ricer
pastry bag and preferred tube end
1. Peel the papery skin from one head garlic. Place head on a piece of tin foil, drizzle with
olive oil, seal in the foil and bake at 350 until your entire house smells like garlic and the bulb
is soft to the touch, about 1 to 1-1/2 hours. (Keep the oven going to brown the potatoes later.)
2. In the meantime, boil peeled, quartered potatoes in a generously salted mixture of 1 part milk, 3 parts water until mashable (simmering approx 20-30 minutes). Drain.
3. Into a large bowl, put the potatoes through a ricer and squeeze the contents of each baked garlic clove into the potatoes (the garlic will have been reduced to a paste in the roasting process.
4. In a small bowl, mix together milk, parmesan cheese, and melted butter. Using a hand potato-masher, gradually add liquid mixture to the potato-garlic mixture, continually beating, until thoroughly mixed together. Add salt and pepper to taste. (Add more milk if preferred texture is not reached with indicated amount.)
(Note: it is not recommended that an electric beater be used to mash the potatoes. Overbeating can cause the sugars in the potatoes to break down and make the consistency of the end product much like glue.)
5. Place the potato mixture in a pastry bag with your choice of tube ends and carefully pipe the mixture into either four large or eight small icecream-cone shaped mounds on a lightly greased baking sheet. Bake to lightly brown, approx 10-15 minutes.
6. Poke a couple of warmed garlic chives (microwaving for approx 1 minute will do) into each potato mound before serving.