Wisconsin Romano and Roasted Garlic Mashed Potatoes
Elevate your mashed potato game with this irresistible recipe for Wisconsin Romano and Roasted Garlic Mashed Potatoes! Featuring buttery Yukon Gold potatoes, sweet and nutty roasted garlic, and the bold, savory flavor of Wisconsin Romano cheese, this dish is the perfect comfort food with a gourmet twist. Creamy heavy cream and a touch of butter ensure a luxuriously smooth texture, while the roasted garlic adds depth and complexity to every bite. Topped with a sprinkle of fresh parsley for a pop of freshness, these mashed potatoes are ideal as a show-stopping side dish for dinner parties, holiday feasts, or cozy weeknight meals. Easy to make in just 45 minutes, this recipe will have everyone reaching for seconds. Keywords: roasted garlic mashed potatoes, Wisconsin Romano cheese, holiday side dish, creamy mashed potatoes, Yukon Gold potatoes recipe.
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Recipe Information
Ingredients
- 2.5 pounds Yukon Gold potatoes
- 1 Whole garlic bulb
- 1 teaspoons Olive oil
- 4 tablespoons Unsalted butter
- 0.5 cups Heavy cream
- 0.75 cups Wisconsin Romano cheese, grated
- 1 teaspoons Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Slice the top off the garlic bulb to expose the cloves slightly. Drizzle the olive oil over the exposed cloves, wrap the bulb in aluminum foil, and roast in the oven for 30-35 minutes until the garlic is soft and caramelized. Set aside to cool.
Peel and cut the Yukon Gold potatoes into evenly-sized chunks and place them in a large pot. Cover with cold water and add a pinch of salt.
Bring the pot of potatoes to a boil over high heat. Reduce the heat to a simmer and cook for 15-20 minutes, or until the potatoes are tender and easily pierced with a fork.
While the potatoes cook, squeeze the roasted garlic cloves out of their skins into a small bowl and mash them with a fork to form a paste.
Drain the cooked potatoes and return them to the pot. Place the pot back on low heat for 1-2 minutes to evaporate any excess moisture.
Add the butter, heavy cream, and roasted garlic paste to the potatoes. Mash everything together until smooth and creamy. Alternatively, use a hand mixer for a fluffier texture.
Stir in the grated Wisconsin Romano cheese until melted and fully incorporated. Add the salt and black pepper, adjusting to taste.
Transfer the mashed potatoes to a serving dish and garnish with chopped parsley if desired. Serve warm.
Nutrition Facts
Calories |
2637 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 154.6 g | 198% | |
| Saturated Fat | 86.3 g | 431% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 404 mg | 135% | |
| Sodium | 5006 mg | 218% | |
| Total Carbohydrate | 239.9 g | 87% | |
| Dietary Fiber | 18.0 g | 64% | |
| Total Sugars | 8.8 g | ||
| Protein | 81.4 g | 163% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 1971 mg | 152% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 5376 mg | 114% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
