6 servings
1 kg baking potatoes (Rosamunda)
1.5 dl milk
50 g butter
6 garlic cloves
A pinch of salt
1 dl grated Parmesan cheese
Wash the potatoes and prick them with a fork. Roast on a baking tray at 200°C (390°F) for about 1 hour or until fully cooked.
Pour the milk and butter into a medium saucepan. Add the peeled and halved garlic cloves. Bring to a boil and simmer for a few minutes until the garlic softens. Purée the garlic into the milk‑butter mixture with an immersion blender.
Halve the potatoes and scoop the cooked flesh into the same saucepan. Mix the potatoes and garlic mixture with an electric mixer until smooth. Add more milk if needed. Season with salt.
Spoon the mash into a lightly greased baking dish and sprinkle with Parmesan. Gratiné in a 175°C (350°F) oven for about 20 minutes.
Thank you for the recipe Teresa Välimäki
