*  Exported from  MasterCook  *

                          Garlic Mashed Potatoes

Recipe By     : Chef Brian Moran of the Milwaukee Club
Serving Size  : 1    Preparation Time :0:00
Categories    : Potatoes                         Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6      Lg Cloves     garlic -- unpeeled
   1      Teaspoon      olive or canola oil
   4      Large         russet potatoes -- peeled and
                        -- quartered
   1      Cup           goat cheese -- room temp

Salt and white pepper to taste

Preheat oven to 350 degrees.

Wrap unpeeled garlic cloves in piece of aluminum foil. Drizzle
with olive or canola oil to prevent sticking to foil during
cooking. Bake in preheated oven 350 degrees until soft, 45 minutes
to 1 hour.

Meanwhile, bring water to boil in pot on stove. Cook potatoes in
water until fork tender, about 20 to 30 minutes (see note).

Cool garlic cloves, then squeeze soft garlic out of outer skin.
Garlic should have a pasty texture.

Drain potatoes, saving cooking liquid. Place potatoes back in pot,
crumble goat cheese into potatoes, and add roasted garlic paste.
Add 1/4 cup of potato cooking liquid to potatoes. Mash together by
hand for best texture, or use hand mixer. Mash until ingredients
are well combined but slightly lumpy. Taste and add salt and white
pepper to taste. Serve immediately. Makes 8 servings.

Note: Steaming potatoes instead will retain the vitamin C that
dissolves into the cooking water.

Per serving: 140 calories, 21g carbohydrate, 5g protein, 4g total
fat (2.3g saturated fat), 11mg cholesterol, 1.5g fiber, 79mg
sodium, 53mg calcium, 8 mg Vitamin C. Calories from fat: 26%.

Recipe by chef Brian Moran of the Milwaukee Club, Milwaukee, Wisconsin.

Published in the Milwaukee Journal Sentinel 10/19/97.



                   - - - - - - - - - - - - - - - - - -