Romano and Roasted Garlic Mashed Potatoes

  • Yield: 10 servings


1/2cup olive oil
15 garlic cloves, peeled
10medium baking potatoes, peeled
1gallon cold water
1cup milk
1/2cup butter
1/2cup Wisconsin Romano cheese, grated, plus additional for garnish
Salt and pepper, to taste


  1. Place olive oil and garlic cloves in a small pan and simmer slowly until garlic is browned. Puree garlic and oil in blender and reserve.
  2. Cut potatoes into medium-sized chunks. Place in cold water. Bring to a boil. Cook until potatoes are just tender. Drain potatoes and return to pot. Add all remaining ingredients, including olive oil/garlic puree, and hand mash until smooth. To serve, place a large spoonful in a bowl. Garnish with grated Romano cheese and chopped parsley.
Recipe by Chef David Schy, courtesy of the Wisconsin Milk Marketing Board 
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