Although I do eat some wheat I tested positive for wheat allergy in a skin prick test.
I try to avoid wheat when I can and potatoes have come in handy when it comes to substituting noodles and pasta in meal planning.
You can also use different flavors and ingredients which can transform the naturally bland and tasteless potato!
This recipe is a pretty easy and simple one. I took these creamy mashed potatoes added some roasted garlic and grated Parmesan and instantly you have a comforting and flavorful side dish.
This recipe is so good I have eaten the leftovers all by itself….. right out the bowl!
If you are gluten or wheat free you should be making this dish at least one a week!
So here’s all you need…….
6 medium white russet potatoes
8-10 roasted garlic cloves smashed (click here for how to make roasted garlic)
1 cup milk
6 Tbs butter
1/4 cup grated Parmesan Cheese
I use a potato smasher like this one
Peel and chop potatoes.
Wash potatoes off.
Place chopped potatoes in a large pot cover them with water add a bit of salt and bring to a boil.
Cook until tender and easily pierced with a fork.
Drain potatoes and place in a large bowl.
With a potato smasher start to mash potatoes up. Add roasted garlic and mix together.
Heat milk and butter in a pot over the stove. Just until butter is melted make sure it doesn’t get to a boil…be careful not to “cook” the milk.
Mix grated Parmesan Cheese into the milk and butter.
Add milk butter and cheese mixture to the potatoes and continue to mix and mash.
Salt and pepper to taste I like the specs that the black pepper give the potatoes.
Top off with some butter and serve warm.