NICHOLAS' ROAST GARLIC MASHED POTATOES

      Title: NICHOLAS' ROAST GARLIC MASHED POTATOES
  Categories: Potatoes, Ceideburg 2
       Yield: 4 Servings
  
       8    To 10 garlic cloves, peeled
       1 c  Olive oil
       4    Russet potatoes
       2 tb Butter
     1/3    To 1/2 cup heavy cream
     1/4 c  Grated Asiago cheese
       2 tb Grated Parmigiano-Reggiano
            Salt and pepper, to taste
  
   Nicholas' father, Arnold Rossman, is chef-owner of Rosmarino in
   Pacific Heights.
   
   Put the garlic and olive oil in a heavy saucepan over lowest possible
   heat, and simmer until soft, 30 to 40 minutes. Drain off oil (reserve
   for marinades or vinaigrettes). Puree garlic; set aside.
   
   Meanwhile, prick potatoes with a fork and bake in a 400F oven for 1
   hour, or until soft.  While still hot, peel and mash, or pass through
   a potato ricer.
   
   Melt butter in heavy cream; whisk in pureed garlic, then stir into
   potatoes, Stir in cheeses and season with salt and pepper.
   
   Spoon into a gratin dish.  Place in a 400F oven for 12 to 15 minutes,
   or until browned and bubbling.
   
   Serves 4.
   
   PER SERVING:  390 calories, 8 g protein, 41 g carbohydrate, 23 g fat
   (11 g saturated), 52 mg cholesterol, 197 mg sodium, 1 g fiber.
   
   San Francisco Chronicle, 6/29/92.
   
   Posted by Stephen Ceideberg; February 24 1993.
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