Roasted Garlic Mashed Potatoes

Allrecipes.com

Ingredients

• 1 medium head garlic
• 1 tablespoon olive oil
• 2 pounds russet potatoes, peeled and quartered

• 4 tablespoons butter, softened
• 1/2 cup milk
• salt and pepper to taste

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Drizzle garlic with olive oil, then wrap in aluminum foil. Bake in preheated oven for 1 hour.
3. Bring a large pot of salted water to a boil. Add potatoes, and cook until tender, about 15 minutes. Drain, cool and chop. Stir in butter, milk, salt and pepper.
4. Remove the garlic from the oven, and cut in half. Squeeze the softened cloves into the potatoes. Blend potatoes with an electric mixer until desired consistency is achieved.

Parmesan Potatoes

6 lg. potatoes
½ c. flour
½ c. grated Parmesan cheese
½ cube butter
1 ½ tsp. salt

Melt butter in a 9x13 inch pan. Put flour, salt and cheese in a bag. Shake wet, quartered potatoes until coated. Bake at 350° for 1 hour. Turn potatoes after 30 minutes.

Lemon Chicken & Cheesey Potatoes

Lemon Chicken

1/2 C Butter
1/4 FRESH lemon Juice
1 1/2 teas salt
1 teas sugar
1/4 teas pepper

Melt together, reserve 1/2 of sauce, use the remaining sauce to baste 4-6 chicken breasts as you grill them. Serve with reserved sauce on the side, or pour over chicken once it is on serving platter.

Cheesey Potatoes

Make extra lemon sauce for the lemon chicken. Slice 6-8 smallish russet potatoes put them in bowl and stir with lemon sauce. Put them on a cookie sheet and bake at 375 for 20 minutes. Flip, bake for 10-20 minutes more. Top with cheddar and parmesan and broil until chesse melts.

Dave Litti"Coat Your Potatoes with this Au Gratin"

I meet Dave Litticoat my freshman year through a little program called "Date the States" that our mutual friend, Damian Idiart, created. Damian, Dave and a few other guys- that called themselves "The Fab Five"- thought a good way to date and get to know a variety of girls was to have a goal of dating a girl from every state in the United States during their freshman year. Because I was from Georgia I went out with 4 of the 5 "Fab Five." (That's right I have two more dishes to be named from the "Fab Five!) As gimmicky as it was, I ended up meeting some of my favorite friends through this "program." And Damian met the future Mrs. Damian Idiart- Sarah- because she was from Alaska. Ironically Dave Litticoat was from Austraila, but this potato dish has more European roots. But now that I think about it so does Austraila. Look at old boyfriends and current recipes coming full circle. Just proves again that boys and food are inseperable!
Dave Litti"Coat Your Potatoes with this Au Gratin"
1 yam, about 1 1/2 lbs., peeled and thinly sliced
1 sweet potato, about 1 1/2 lbs., peeled and thinly sliced
2 russets, about 2 lbs., peeled and thinly sliced
1 red onion, thinly sliced
4 TBSP. butter, cut into small pieces
1 TBSP. dried thyme
1/2 tsp. ground nutmeg
1 TBSP. salt
1/2 tsp. black pepper
2 cups heavy cream
2 cups grated Gruyere, Swiss or Emmanthaler cheese
Place the sliced potatoes in a mixing bowl: toss well. Grease a 2 quart baking dish. Place 1/2
of the potatoes in the dish and top with 1/2 of the sliced onions and dot with 1/2 butter. Layer remaining potatoes, onions and butter in top. In a mixing bowl combine thyme, nutmeg, salt, pepper, cream and cheese. Pour over the potatoes and cover with foil. Bake at 375 for 1 hour, remove foil and bake an additional 5 minutes. Serves 10-12