Wisconsin Romano And Roasted Garlic Mashed Potatoes

• 1/2 cup olive oil
• 15 garlic cloves, peeled
• 10 medium baking potatoes, peeled
• 1 gallon cold water
• 1 cup milk
• 1/2 cup butter
• 1/2 cup wisconsin romano cheese, grated, plus additional for garnish
• 1 teaspoon salt
• 1/2 teaspoon pepper

1. Place olive oil and garlic cloves in a small pan and simmer slowly until garlic is browned. Puree garlic and oil in blender and reserve.
2. Cut potatoes into medium-sized chunks. Place in cold water. Bring to a boil. Cook until potatoes are just tender. Drain potatoes and return to pot. Add all remaining ingredients plus the olive oil/garlic puree, and hand mash until smooth.
3. To serve, place a large spoonful in a bowl. Garnish with grated Romano cheese.

olive oil, garlic, baking potatoes, gallon cold water, milk, butter, wisconsin romano cheese, salt, pepper

Taken from www.food.com/recipe/wisconsin-romano-and-roasted-garlic-mashed-potatoes-398820 (may not work)