Wednesday, May 13, 2009

Parmesan and Roasted Garlic Yukon Gold Mashed Potatoes

For dinner Sunday night, I wanted to make a few variations of my favorite meals from Carrabbas. One of the best things on their menu is the roasted garlic mashed potatoes. I think they use new potatoes, but I love yukon golds. I also love the rustic feel of leaving the skins on and mixed throughout the potatoes. These potatoes are full of flavor, and not too bad for you!


Parmesan and Roasted Garlic Yukon Gold Mashed Potatoes

3 lbs. Yukon gold potatoes, cut into 1-2" chunks
4 tbsp. butter
1 c. whole milk
1 head of garlic, roasted
Salt and Pepper
1/2 c. grated parmesan cheese

Place potatoes in a large pot, cover with water.
Bring to a boil, salt heavily.
Simmer until fork tender, about 25 minutes.
Drain, put back in the pot over low heat.
Add butter, milk, salt, pepper and garlic.
Mash or use a hand mixer and whip to desired consistency (add more milk if necessary).
Add parmesan cheese, fold in with a spatula.
Scoop into a serving bowl, serve with extra parmesan.

2 comments:

Joelen said...

Yukons are my fave kind for mashed potatoes!

~Amber~ said...

I love Yukon gold potatoes! I bet they were extra delicious with the parmesan and garlic.