Mash Potatoes for chefs is like a huge white canvas to a painter. There's so much more you can add to your mash then just butter (although butter is pretty great too), by adding in cheeses and spices you take the dish to a whole new level. Trust me, make my mash as this Monday night's side and your family will forget all about the entree- hey one less thing to cook right?
Roasted Garlic and Parmesean Mash Potatoes
2lb of small red potatoes, halved
1/2 cup of milk
2 sticks of butter
1 cup of grated parmesean cheese
1 head of garlic roasted
Drizzle olive oil over 1 head of garlic, wrap in foil and roast on 350 for 12 minutes
Meanwhile, boil potaotes in a pot of salted water, cook and drain
To drained potatoes slowly add in butter, roasted garlic and milk , mash until incorpoated
Fold in parmesean cheese and enjoy!