Roasted Garlic Mashed Potatoes

• Vegetarian
• Gluten free

• Produce

  • 2 Garlic heads, medium
  • 1 Parsley, fresh
  • 2 1/2 lbs Red potatoes

• Baking & Spices

  • 1 Salt and freshly ground black pepper

• Oils & Vinegars

  • 2 tsp Olive oil

• Dairy

  • 1/4 cup Butter
  • 1/4 cup Heavy cream
  • 1/2 cup Milk

Found on cookingclassy.com

Ingredients

• 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)

Directions

• Preheat oven to 400 degrees. Cut garlic heads about 1/2-inch from the top to expose cloves. Transfer garlic heads to a sheet of foil, drizzle 1 tsp oil over each head, wrap foil tightly around garlic so its fully covered. Roast in preheated oven until lightly golden and cloves are soft, about 40 - 45 minutes. 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.
• 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. Near the end of potatoes cooking, measure out milk in a liquid measuring cup, add cream and butter. Heat in microwave until hot, about 45 - 60 seconds. Drain potatoes then return to pot and mash with a potato masher (they should have some lumps in them). Add hot milk mixture and mashed roasted garlic, and stir with a spoon while seasoning with salt and pepper to taste. Serve immediately with more butter and garnish with parsley if desired.
• Recipe source: Cooking Classy