Keeping cloves intact, cut 1 inch off top of garlic bulb. Sprinkle oil over garlic. Wrap loosely with foil and bake in a 350 oven for one hour. Squeeze garlic from skin; discard skins. Cook potatoes until tender; drain and pare. Mash while hot. Add garlic and butter; mix until butter melts. Add rosemary, salt and pepper. Stir in broth, a little at a time; beat till smooth and fluffy, adding broth as needed. Stir in parmasan cheese. Makes 8 servings.
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|Serving Size: 1 Serving (252g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 420 (77%)|
|Amt Per Serving||% DV|
|Total Fat 46.6g||62 %|
|Saturated Fat 29.4g||147 %|
|Monounsaturated Fat 12.1g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 122.9mg||38 %|
|Sodium 436.6mg||15 %|
|Potassium 726.7mg||19 %|
|Total Carbohydrate 30.4g||9 %|
|Dietary Fiber 2.3g||9 %|
|Sugars, other 28.1g|
|Protein 5.2g||7 %|
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Calories per serving: 548
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