Using a good shredded cheese makes a world of difference in your recipes. You might want to take the extra step to shredding your own versus using the pre-shredded variety.
Ingredients
1 Bulb garlic
3 Pounds yukon gold potatoes, peeled and quartered
1/2 Cup whipping cream
1/2 c shredded Kraft parmesan cheese
1 Tablespoon Daisy sour cream
1/4 Cup Land O Lakes butter, melted
1 1/4 Teaspoons Morton salt
1/2 Teaspoon McCormick pepper, freshly ground
Instructions
Cut pointed end off of garlic, place on a piece of aluminum foil. Fold foil to form a sealed packet. Bake at 400 degrees for 1 hour and let cool for 10 minutes. Open packet, squeeze pulp from garlic and set aside. This is easy to do in a toaster oven if you have one.
Bring potatos to a boil with enough water to cover in a large dutch oven. Remove and drain. Return to pan and heat 3-5 minutes over low heat until potatoes are dry. Set aside.
Heat cream in a small saucepan over low heat for 4 minutes or until just warm. Remove from heat and stir in sour cream.
Press potatos through a ricer or mash using a potato masher. Do not use a mixer or you get something related to wallpaper paste.
Stir in garlic pulp, melted butter, salt and pepper until blended. Gradually stir in warm whipping cream mixture, stirring just until blended.
Serve immediately.
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Quick Tip: Feel free to use pre-shredded parmesan cheese but note that it won’t melt as well as cheese shredded fresh off the block.
Thank you to Group Recipes for this great recipe.
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