Cook Time: 30 Min
Ready In: 45 Min
Ingredients
3 pounds unpeeled red potatoes, quartered
1/2 pound butter, room temperature (or less)
3 ounces Romano cheese, grated
2 tablespoons and 2-3/4 teaspoons chopped garlic (abut 4-5 cloves)
1-1/2 teaspoons salt
1-1/2 teaspoons dried oregano
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 30 minutes; drain. Stir in butter, cheese, garlic, salt and oregano. Mash with a potato masher or with an electric mixer.
*This was unbelievably delicious with roasted garlic. To roast garlic: slice the top portion off 1/2 head of garlic and remove excess papery skin. Drizzle olive oil on top and season with salt. Wrap garlic tightly in foil and place in oven preheated at 375F for 35 minutes. When ready to add to potatoes, just squeeze the garlic out of the papery skin into the mixing pot, no need to mince.
I used a blend of Parmesan, Romano, & Asiago cheese.
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