Mashed potatoes are an ultimate comfort food. They’re warm, fluffy, full of flavor, and remind us of home. November is the perfect month to start whipping up mashed potatoes again. The cold weather has settled in, and you just crave them. In order to keep them on the weekly menu during the cold months though, a modification was needed to be made to the heavy cream and butter. With the richness of melted parmesan cheese and fresh roasted garlic, you will be craving this version in no time.
- 1 lb Baby Red Skinned Potatoes, halved, skin on
- 1/2 cup Freshly Grated Parmesan Cheese
- 1/4 cup Olive Oil
- 3 Garlic Cloves, minced
- Salt & Pepper
Place the potatoes in a large pot of salted water and bring to a boil. Boil the potatoes until they’re fork tender, about 15 minutes.
While the potatoes are boiling, sauté the minced garlic over medium heat in olive oil. Be careful to not burn the garlic. Set aside. Conversely, you could also slow roast a whole head of garlic in the oven and mince the soft cloves.
Drain the potatoes, reserving 1 cup of the starchy water. Return the potatoes in the pot. When slightly cooled, coarsely smash the potatoes, adding the garlic, olive oil and enough reserved starchy water to moisten. Use a large fork to mix in the fresh shredded parmesan. Season with the salt and pepper to taste and serve warm!