Olive Oil Mashed Potatoes with Garlic & Parmesan
  • 2heads garlictop third of each cut off
  • 1/4cup Paducah Olive Oil’s Butter Oil
  • 6pounds Yukon gold potatoespeeled and cut into 2-inch chunks
  • 1pinch Kosher Saltto taste
  • 2cups 2 % milkwarmed on the stove until just steaming
  • 8ounces parmesangrated
  1. Preheat the oven to 350°.
  2. Place the cut garlic on a sheet of aluminum foil. Drizzle with enough olive oil to coat, then wrap garlic heads in the foil. Bake for about 1 hour, until the garlic is very soft. Let the garlic cool for a few minutes and then squeeze the cloves out from the skins into a small bowl. Mash and stir with a fork to form a smooth paste.
  3. Meanwhile, place the cut potatoes in a large pot and add cold water just to cover. Bring the potatoes to a boil then season with salt. Cook over medium high heat until tender when pierced with the tip of a knife, about 20 minutes. Drain and return to the pot.
  4. Mash the potatoes with a potato masher then stir in the warmed milk. Add the roasted garlic paste and stir until well incorporated. Stir in the Parmesan cheese until combined. Add ¼ cup Butter olive oil and stir to combine. Season with salt to taste and transfer to a serving bowl. Drizzle with more olive oil and serve immediately.