ASIAGO POTATOES

ASIAGO POTATOES
These tender little potatoes, stuffed to the brim with garlicky,
cheesy filling, is an easy alternative to mashed or baked potatoes.

16 small Red Bliss potatoes (about 2-inches in diameter
12 garlic cloves
½ cup olive oil
10 large basil leaves
½ lb. Asiago cheese, grated
1 cup mayonnaise
Paprika (for garnish)

Cover potatoes and 1 tbsp. salt with cold water in a medium pot, and then simmer until tender, about 12 minutes. Drain the potatoes and rinse with cold water. Cool to room temperature in refrigerator, about 40 minutes.

Meanwhile, cook garlic in oil at a bare simmer in a small heavy saucepan, stirring occasionally, until tender and golden, about 12 minutes.

Drain garlic, reserving oil for another use, and then mash to a paste.

Preheat oven to 350^ with rack in the middle.

Mince basil, and then stir together with garlic paste, cheese, mayonnaise, and salt and pepper to taste.

Yield: 6-8 servings.