Roasted garlic mashed potatoes
Recipe by Michele Poole
3-4 heads of Garlic
1tbsp olive oil
1tbsp 1/2 tsp of kosher salt
Black pepper to taste
5 lbs of russet or Yukon gold potatoes, peeled and cut into 1 inch chunks
1 1/2 sticks or 3/4 of a cup of butter cut into pieces and at room temp plus more for topping
4 ounces of cream cheese at room temp
2 cups grated Parmesan cheese
1/2 cup half and half
1/4 cup heavy cream
1 cup fresh parsley, chopped plus more for topping
Prep. Time → 40 min
Cook Time → 100 min
1. 1. Pre heat oven to 400. Cut the top quarter off the garlic heads. Place in a pie pan, drizzle with the olive oil and sprinkle with 1/2 tsp of salt and a few grinds of pepper. Cover with foil and bake until the garlic is golden and soft, about 45 minutes. Let cool
2. Meanwhile, place the potatoes in a large pot and cover with cold water. Bring to a boil over medium-high heat and cook till tender, 10-15 min.. Drain and return to the pot
3. Add the butter, cream cheese, parmesan, half and half, cream, parsley 1tbsp of salt and a few grinds of pepper to the potatoes and mash with a potato masher. Squeeze the garlic out of its skin and stir into the potatoes. Spoon into a serving bowl and top with mor butter and parsley just before serving
side dishes December 24, 2019 19:58
Author The Pioneer Woman
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