I’m pretty sure I’ve mentioned the nickname that I have at home.
Tater Queen.
I love potatoes and if I didn’t limit my consumption, I would be as big as a barn.
When I allowed myself to have some mashed potatoes one night for dinner, I started wondering what kind of things I could do to up the awesome of my favorite starch.
And let’s be honest: roasted garlic and parmesan cheese make just about ANYTHING better.
Except maybe ice cream…
But even that is debatable. 
I served this with chicken marsala and roasted brussel sprouts so that I could top the potatoes with the marsala gravy. YUM YUM.
I hope you and your family enjoy this dish as much as mine did!
Roasted Garlic and Parmesan Mashed Potatoes
serves 4
3 russet potatoes, roughly peeled (I like leaving a bit of skin on for texture) and quartered
1 head of garlic, roasted (click for a how-to)
1/4 cup of grated parmesan cheese
cracked black pepper
1/2 cup of skim milk, warmed
2 tablespoons of light sour cream
2 tablespoons of unsalted butter
1. Boil the potatoes and cook until tender when fork is inserted. Drain the water.
2. Add the butter, sour cream, parmesan cheese, and pepper.
3. Squeeze the roasted garlic out of the head and add to the potatoes.
4. Using a potato masher, mash until the desired consistency is reached.
5. Gradually stir in the warmed milk until the desired creaminess is reached. Serve immediately.
