A heavy appetizer perfect for the cooler weather of early Fall.

8oz smoked salmon

3 1/2 lbs russet potatoes, peeled and diced

2 cups half-and-half

6 cloves garlic, crushed

6oz grated Parmesan

2 Tbsp kosher salt

 

  1. Place potatoes in large sauce pan with salt and cover with water.
  2. Bring to a boil over medium-high heat, then reduce heat and let simmer until potatoes are falling apart.
  3. Heat half-and-half and garlic in a medium saucepan until simmering, then remove from heat and set aside.
  4. Remove potatoes from heat and drain off water.
  5. Mash potatoes, and add garlic mixture and Parmesan, and let stand until it thickens.
  6. Serve on Roasted Garlic Croccantini with crumbled smoked salmon, and enjoy!
Recipe submitted by Marilyn C.
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