Mashed potatoes with cheese and baked garlic
Votes: 1
Time: 1 hour 15 minutes
Complexity: easily
Servings: 6 - 8
Complexity: easily
Servings: 6 - 8
Remember the conversation about potato dishes in "Girls"? They can be fried, steamed, or boiled. But mashed potatoes, perhaps, hold a special place among them. It's a wonderful side dish that pairs well with both meat and fish dishes. And if you think it's not sophisticated enough, just add some Parmesan and aromatic oven-baked garlic.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1.1 kg Russet Burbank potatoes (4-5 medium potatoes), peeled and cut into large pieces
- 1 head of garlic
- 1/4 cup olive oil, plus extra for drizzling
- 1 and 1/4 cups grated Parmesan (about 115 g)
- 1 sprig of rosemary + 1 tsp chopped leaves
- 0.5 cups of milk
- 110 g salted butter at room temperature, cut into pieces
- 0.5 tbsp. mascarpone cheese
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Cooking the dish according to the recipe:
- Preheat oven to 190°C (375°F). Trim about 6 mm (0.25 in) from the top of the garlic cloves, place the remaining garlic on foil, and drizzle with olive oil. Wrap in foil, place on a baking sheet, and bake for 50-60 minutes, until the garlic is soft.
- After the time has passed, spread 1 cup of Parmesan cheese in a thin layer on a baking sheet (place a silicone mat under the cheese if you have one); sprinkle with chopped rosemary. Bake for 5-6 minutes, until the cheese is golden and bubbling. Leave on the baking sheet until completely cool.
- Meanwhile, rinse the potatoes in cold water to remove excess starch. Transfer the potatoes to a saucepan; cover with cold water by 2.5 cm (1 inch), season generously with salt, and bring to a boil. Reduce heat to medium-low and simmer, uncovered, for about 30 minutes, until the potatoes are very tender but still manageable.
- Let the garlic cool slightly, then unwrap the foil and squeeze the cloves out of their skins into a small saucepan. Add the milk and a sprig of rosemary. Heat over medium heat, stirring occasionally, until the milk is hot but not boiling. Reduce heat to low and let it simmer.
- Drain the potatoes and return the pan to low heat; cook until the excess water has evaporated, about 2 minutes. Strain the milk mixture into the pan, pressing on the tough parts. Add the butter, olive oil, and 2 teaspoons of salt and mash with a potato masher. Stir in the mascarpone and the remaining 1/4 cup of Parmesan.
- Transfer the mashed potatoes to a bowl and garnish with crispy Parmesan cheese before serving.
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