This recipe could be improved, but makes a good, light dish that does well without gravy. As written, the garlic may burn and the potatoes will be thick. We added extra garlic for more flavor, used less olive oil and increased the butter and milk. 2 tbs of butter for 4 lbs of potato may be less than you are used to. We also added minced fresh parsley; it went well with the garlic and freshly-grated cheese. Roast the garlic for under 20 minutes; the potatoes should cook about that long if you like them creamy. If we make gravy next time we might cut out the parmesan cheese and herbs or try a different recipe, but this dish help up well by itself. We will make it again on occasion.

Reviewed On: Nov. 19, 2004