Nicholas' Roast Garlic Mashed Potatoes



	Nicholas' Roast Garlic Mashed Potatoes potatoes 8 to 10 garlic cloves, peeled 1 cup olive oil 4 russet potatoes 2 tablespoon butter 1/3 to 1/2 cup heavy cream 1/4 cup grated asiago cheese 2 tablespoon grated parmigiano-reggiano 1 salt and pepper, to taste Nicholas' father, Arnold Rossman, is chef-owner of Rosmarino in Pacific Heights. Put the garlic and olive oil in a heavy saucepan over lowest possible heat, and simmer until soft, 30 to 40 minutes. Drain off oil (reserve for marinades or vinaigrettes). Puree garlic; set aside. Meanwhile, prick potatoes with a fork and bake in a 400F oven for 1 hour, or until soft. While still hot, peel and mash, or pass through a potato ricer. Melt butter in heavy cream; whisk in pureed garlic, then stir into potatoes, Stir in cheeses and season with salt and pepper. Spoon into a gratin dish. Place in a 400F oven for 12 to 15 minutes, or until browned and bubbling. Serves 4. PER SERVING: 390 calories, 8 g protein, 41 g carbohydrate, 23 g fat (11 g saturated), 52 mg cholesterol, 197 mg sodium, 1 g fiber. San Francisco Chronicle, 6/29/92. Posted by Stephen Ceideberg; February 24 1993.