Ingredients
- 1 small head of Roasted Garlic *(see NOTE below)
- 1 pound small Potatoes
- 1 tablespoon Chives, chopped
- 2 tablespoons Pecorino Romano or Parmesan cheese
- Half cup Milk
- 2 tablespoons Extra Virgin Olive Oil
- Salt and Pepper to taste
Directions
- Bring a large pot of water to boil.
- While you wait for the water to boil, cut the potatoes in half or quarters.
- Drop the cut potatoes into the boiling water. Cook until fork tender.
- Chop the chives and set aside.
- When the potatoes are fork tender, drain and return them to the hot pot.
- Add the milk, olive oil, cheese, and garlic. Mash it all up.
- Stir in the chives. Salt and pepper to taste, then serve.
*NOTE: To roast the garlic needed for this recipe: Preheat the oven to 400 degrees. Cut top off garlic head to expose tops of the cloves. Place the garlic head on piece of foil and drizzle with olive oil. Wrap up tightly in the foil. Roast in oven for 35-40 minutes.
