Ingredients
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5 heads garlic, unpeeled, separated
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1/4 cup olive oil
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18 ounces yukon gold potatoes, unpeeled, 1-inch pieces
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6 tablespoons milk
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2 tablespoons butter
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3/4 cup mozzarella cheese, grated
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1/2 cup sour cream
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1/4 cup smoked mozzarella cheese, grated
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2 tablespoons Italian parsley, chopped
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1/8 teaspoon ground nutmeg
Instructions
- Preheat oven to 400ºF.
- Mix garlic and oil in large baking dish.
- Bake until garlic is tender, about 30 minutes.
- Cool.
- Press garlic between fingertips to release cloves.
- Puree garlic in processor.
- Cook potatoes in large pot of boiling salted water until just tender.
- Drain.
- Return potatoes to pot.
- Mash with potato masher.
- Add milk and butter and continue mashing until well blended.
- Mix in garlic puree and all remaining ingredients.
- Season to taste with salt and pepper.
- Transfer potatoes to 6-cup baking dish.
- (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing).
- Bake potatoes until heated through, about 20 minutes.
- Spoon onto plates and serve.