Garlic Mashed Potatoes

Garlic Mashed Potatoes 

Deliciously buttery and creamy and that roasted garlic flavor just takes them over the top! Perfect side dish for any fall meal! 
2 medium garlic heads
2 tsp olive oil
2 1/2 lbs unpeeled red potatoes, diced into quarters (or sixths if larger)
Salt and freshly ground black pepper
1/2 cup milk (anything but skim)
1/4 cup heavy cream
1/4 cup butter, diced into 1 Tbsp pieces, plus more for serving
Chopped fresh parsley, for garnish (optional)

Preheat oven, prep garlic: Preheat oven to 400 degrees. Cut garlic heads about 1/2-inch from the top to expose cloves. 
Roast garlic: Transfer garlic heads to a sheet of foil, drizzle 1 tsp oil over each head, wrap foil tightly around garlic so it's fully covered. Roast in preheated oven until lightly golden and cloves are soft, about 40 - 45 minutes.

Mash garlic: Remove from oven and let cool (cook potatoes while they cool) then press and pinch cloves out of peels into a small bowl. Mash cloves with a fork and set aside.

Cook the potatoes: Place potatoes in a large enameled cast iron pot and add enough cold water to cover potatoes, sprinkle in 1 Tbsp salt. Bring water to a boil over medium-high heat, then cover with lid, reduce heat to medium-low and allow to boil until potatoes are very tender when pierced with a fork, about 20 minutes.

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