Last night I helped my good friend Nick prepare a meal for friends that were visiting from Hawaii. We had roasted pork shoulder with carmelized onions and garlic, cabbage and apple slaw and some of the best mashed potatoes ever. The potatoes were oh so simple to make.
- 20 cloves of roasted garlic (place garlic in a foil tent or garlic roaster with 1/2 tbsp of olive oil and roast at 400 for about 1/2 hour)
- 5 russet potatoes peeled and boiled until a fork passes through with ease (you can chop them into large chunks to make them cook faster)
- 1 stick of butter
- 1/2 pint of heavy cream
- 1 cup of grated Asiago cheese
- Kosher salt and freshly ground black pepper to taste
Place all of the ingredients into a large mixing bowl or food processor and mash or process until creamy smooth. I like using the food processor because it seems to make the potatoes a little smoother.
This recipe makes about 5-6 cups depending on the size of the potato.