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Ron's Rosemary and Roasted Garlic Smashed 'Taters
Ingredients:
Two pounds of small red 'taters.
Approximately 2 Tablespoons of chopped Rosemary
Olive oil for drizzling over 'taters (Extra Virgin Olive Oil adds more flavor), and for drizzling over the garlic for roasting.
3 tablespoons of butter
2 cups of the milk of your choice (Whole, reduced fat, or skim - half and half works best)
2 tablespoons of Marscapone cheese
2 tablespoons of grated Romano cheese
2 tablespoons of grated Parmesean cheese
Salt and pepper (to taste)
Tony Cachere's to taste (optional)
Preheat the oven to 400 degrees.
You'll roast the taters and the garlic in the oven, but the taters will take longer, so put them in first.
To roast the taters:
After washing them off very well, slice them all into halves or quarters (depending on the size of the taters - smaller ones, slice in half - larger ones, in quarters or into even smaller pieces).
Lay them all out on a small cookie sheet, or a shallow casserol dish.
Drizzle olive oil all over them. Salt, pepper, and/or Tony C's to taste.
Sprinkle chopped Rosemary liberally over taters.
Stick them in the 400 degree oven for 1 hour (or until very nicely browned and crispy), checking on them periodically and tossing them around to ensure olive oil and seasoning is evenly distributed.
To roast the garlic:
Chop the top off an entire bud of garlic, but don't remove too much of the garlic skin.
Place into a small glass desert cup (anything that is about that size and oven safe will work).
Drizzle olive oil over the garlic bud.
Place in the 400 degree oven for 45 minutes. Check on it periodically to ensure it doesn't burn.
A few minutes before the taters and garlic are done, start melting the butter on medium heat. Once melted, pour in the milk. Bring to a slight simmer (not a boil) and add the romano and parmesean cheeses. Then add the marscapone and stir until it is fully integrated into the mixture. Turn the heat down to 'warm'. Once the taters and garlic are done, remove from the oven and set garlic aside to cool off for a few minutes.
Pour the taters into a medium sized bowl, being sure to get as much of the rosemary, and left over oil and seasoning into the bowl with the taters. Begin to beat the stuffing out of them with a potatoe masher, or good sized can (any can above 16 oz will do, as long as it fits in the bowl).
Once garlic is cooled, squish as much of the roasted garlic out of the skins as possible into the taters. Mix the garlic in well, with a large fork or spoon.
After integrating the garlic and taters, take the milk and cheese mixture and pour it into the taters. Mix well until the taters absorb all of it, with the fork or spoon.
Salt and pepper to taste (probably not needed, but you may wish to).
Enjoy...
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