Garlic and Basil Mashed Potatoes
Timon Bernstein
ingredients
- 1/4 cup milk
- 1- 8 oz. carton sour cream
- 10 cloves garlic, unpeeled
- 3 Tablespoons olive oil
- 1/4 cup grated Parmesan cheese
- 1/4 cup packed fresh basil leaves, snipped
- 9 medium potatoes (3lbs)
- 1/4 teaspoon salt
- 3 Tablespoons grated Parmesan cheese
directions
- 1
Place garlic in an individual soufflé dish or ramekin. Drizzle oil over garlic. Bake in 350° oven about 20 minutes or until garlic is very soft; cool.
- 2
Peel garlic, discarding skins and reserving oil.
- 3
Meanwhile, peel and cut up potatoes. Cook, covered, in boiling salted water for 20 to 25 minutes or until tender; drain. Transfer potatoes to a large mixing bowl. Beat potatoes with electric mixer on low speed. Add sour cream, 1/4 cup Parmesan cheese, baked garlic, reserved oil, and salt. Gradually beat in enough milk to make fluffy. Spoon the potato mixture into a greased 2-quart casserole. Cover and bake in a 325° oven for 40 minutes.
- 4
Stir, sprinkle with the 3 Tablespoons Parmesan cheese. Bake, uncovered, for 20 to 15 minutes more or until heated through.
- 5
To make ahead; Prepare potato mixture; cover and chill up to 24 hours. To serve, bake, covered in 325° oven for 45 minutes. Stir, springle with 3 Tablespoons Parmesan cheese. Bake 30 to 45 minutes more or until heated through.
Source: Jan
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