Serves 6-8
3 lbs small red potatoes, clean
1 whole bulb of garlic, intact
1/2 tablespoon olive oil
1 teaspoon instant chicken boullion
8 oz Monterey Jack cheese, shredded
Salt, pepper, and garlic salt to taste
1. Place potatoes in a saucepan. Cut smaller potatoes in half and larger potatoes in quarters. Do not peel potatoes. Pour enough water into the pan to cover potatoes and salt the water. Place pan on high heat and boil potatoes until done.
2. Meanwhile, roast the bulb of garlic. This can be done in a slow oven with the bulb wrapped in foil, but I like to roast garlic in the microwave. Cut the top off of the bulb to expose the inner cloves of the bulb. Use the tip of a paring knife to pierce the outer cloves in the bulb. Drizzle the olive oil over the bulb. Place bulb on a heatproof plate and top with a heatproof bowl. I like to put a wooden toothpick between bowl and plate to vent. Microwave on medium power for 2 1/2-3 minutes or until cloves are soft. Set aside until cool enough to handle.
3. Place chicken bouillon in heatproof one-cup measuring cup. When potatoes test done, drain part of the water into the measuring cup until there is one cup of broth. Drain the rest of the potato water into sink to discard.
4. Mash potatoes. Place each clove of roasted garlic in with the potatoes and mash them in. Mash in cheese until combined and stir in all of the made chicken broth.
5. Place garlic mashed potatoes into greased casserole dish. Bake in 350 degree oven for 30-45 minutes or until potatoes are puffed and top is brown. Serve hot.
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