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Nicholas' roast garlic mashed potatoes

Yield: 4 Servings

Ingredients:

• 8 To 10 garlic cloves peeled
• 1 c Olive oil
• 4 Russet potatoes
• 2 tb Butter
• 1/3 To 1/2 cup heavy cream
• 1/4 c Grated Asiago cheese
• 2 tb Grated Parmigiano-Reggiano

Instructions:

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.

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