Mashed Potatoes with Roasted Garlic

 

Ingredients

Roasted Garlic:

• 2 heads garlic
• 1 tbsp olive oil (for roasting)
• 3 tbsp olive oil (for serving)

Mashed Potatoes:

• 3 lbs Russet potatoes (or Golden Yukon, peeled and quartered)
• 1.5 cups heavy cream
• 1 cup Parmesan cheese (shredded)
• 4 tbsp butter (salted)
• ¼ tsp salt
• 3 tbsp fresh thyme
• Black pepper (freshly ground)

Instructions

Roasting Garlic:

1. Preheat Oven: 400°F.
2. Prepare Garlic: Slice off the top of the garlic heads, place on foil, drizzle with 1 tbsp olive oil, wrap in foil.
3. Roast: 45 minutes at 400°F.
4. Extract Garlic: Once cool, squeeze out garlic cloves into a small bowl, mix with 3 tbsp olive oil.

Mashed Potatoes:

1. Prepare Potatoes: Peel and quarter potatoes.
2. Boil Potatoes: Place in a pan with cold water (1-2 inches above potatoes). Boil on high/medium-high for 15-20 minutes, until fork-tender.
3. Drain Well: Ensure all water is drained.
4. Mash Potatoes: Mash in a large bowl.
5. Mix with Cream: In the empty pot, heat heavy cream, then add mashed potatoes back in.
6. Add Ingredients: Mix in Parmesan cheese, butter, and ¼ tsp salt. Stir frequently on low-medium heat for 5 minutes.
7. Adjust Consistency: Season with more salt if needed.

Presentation:

1. Serve Warm/Hot: Swirl in olive oil (from roasted garlic) or melted butter.
2. Top: With roasted garlic cloves, fresh thyme, black pepper, and additional salt if desired.