5 lbs unpeeled red potatoes, quartered
2 sticks butter, melted
3/4 cup grated Parmesan cheese ( or Parm.- Romano blend )
1/3 cup chopped garlic**
2 tsp. salt
2 tsp. dried oregano
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm; about 40 minutes. Drain. Smash with a potato masher, to chunkiness desired! Stir in melted butter, grated cheese, garlic, salt, and oregano.
YUM!
** you can stir in about 1/2 - 1 cup warm milk if you like your smashed potatoes a little creamier
** roasting garlic will give a mellower flavor that many prefer. To roast garlic: slice the top portion off a head of garlic and remove
excess papery skin. Drizzle olive oil on top and season with salt. Wrap
garlic tightly in foil and place in oven preheated at 375F for 35
minutes. Mash roasted garlic with a fork and add to the potatoes.
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2 comments:
I'll get some new potatoes tomorrow from a neighbor and will use them to try this on the 4th!! Thanks!!!
-F
A good story
GK Chesterton: “The poets have been mysteriously silent on the subject of cheese.”
Voila: www.tastingtoeternity.com. This book is a poetic view of 30 of the best loved French cheeses with an additional two odes to cheese. Recipes, wine pairing, three short stories and an educational section complete the book.
From a hectic life in New York City to the peace and glories of the French countryside lead me to be the co-founder of www.fromages.com. Ten years later with the words of Pierre Androuet hammering on my brain:
“Cheese is the soul of the soil. It is the purest and most romantic link between humans and the earth.”
I took pen and paper; many reams later with the midnight oil burning Tasting to Eternity was born and self published.
I believe cheese and wine lovers should be told about this publication.
Enjoy.
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