Categories: Vegetables- Potatoes

Ingredients

• 2 garlic bulbs
• Olive oil (optional)
• 3 lb. potatoes,, peeled and quartered
• 2 tsp. salt, divided
• 1/4 cup whipping cream
• 1/4 cup shredded Parmesan cheese
• 3 Tbsp. butter or margarine, softened
• 1/3 cup chopped fresh parsley
• 1/2 tsp. pepper
• Garnish: fresh thyme sprigs

Directions

1. Cut off pointed ends of garlic bulbs; lace garlic on a piece of aluminum foil, and drizzle with oil, if desired. Fold foil to seal.
2. Bake at 425 degrees for 30 minutes; cool to touch. Squeeze pulp from garlic cloves, and set pulp aside.
3. Bring potato, 1 tsp. salt, and water to cover to a boil in a Dutch oven; boil 20 to 25 minutes or until potato is tender. Drain.
4. Mash potato, or press through a ricer. Stir I garlic, remaining 1 tsp. salt, and whipping cream, and next 4 ingredients. Garnish, if desired.

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