Ingredients 2 heads garlic, separated, not peeled olive oil 2 1/2 pounds yukon gold potatoes, scrubbed, halved 1/4 cup olive oil Salt, pepper 1 1/2 cups low-fat milk 1 cup grated pecorino or parmesan cheese Procedure 1. Heat the oven to 400. 2. Place the cloves of garlic in foil and drizzle with olive oil. Wrap and roast for 20 minutes or until softened. 3. Meanwhile, place the potatoes in a large saucepan. Cover with cold water with a big pinch of salt. Bring to a boil and simmer until they are tender when pierced with a knife — about 25 minutes. 4. Drain and transfer to a large bowl. Remove garlic from their skins and add to the bowl. Mash with a potato masher or a couple of forks. Add olive oil, salt, pepper, milk and cheese, mix well. 5. Taste for seasoning. Add more milk if necessary. 6. To reheat, spoon into a shallow baking dish and smooth over the top. Cover with foil and heat for 20 minutes in a 300 oven.
Originally published in the Santa Monica Daily Press print edition on July 31, 2008. Read the original PDF.