Garlic and Basil Mashed Potatoes
- Place garlic in an individual souffle dish or ramekin. Drizzle oil over garlic. Bake in a 350 degree F oven about 20 minutes or until garlic is very soft; cool. Peel the garlic, discarding skins and reserving oil.
- Meanwhile, peel and cut up the potatoes. Cook, covered, in boiling salted water for 20 to 25 minutes or until tender; drain. Transfer potatoes to a large mixing bowl. Beat potatoes with an electric mixer on low speed. Add sour cream, the 1/4 cup Parmesan cheese, baked garlic, reserved oil, and salt. Gradually beat in enough milk to make fluffy. Fold in snipped basil. Spoon the potato mixture into a greased 2-quart casserole.
- Cover and bake in a 325 degree F oven for 40 minutes. Stir; sprinkle with the 3 tablespoons Parmesan cheese. Bake, uncovered, for 10 to 15 minutes more or until heated through. If desired, garnish with additional basil leaves
From the Test Kitchen
Prepare potato mixture; cover and chill up to 24 hours. To serve, bake, covered, in a 325 degree F oven for 45 minutes. Stir; sprinkle with the 3 tablespoons Parmesan cheese. Bake 30 to 45 minutes more or until heated through.