Ingredients (~8-10 servings)
- 3 heads garlic
- 1/4 cup olive oil (divided)
- 4 1/2 lbs Russet potatoes, peeled and quartered
- 2 1/4 cups heavy cream
- 1 1/2 cups Parmesan cheese, shredded
- 6 Tbsp salted butter
- 1/2 tsp salt
- 1/4 cup fresh thyme
- Black pepper, freshly ground
Get the Garlic Roasting First
Preheat your oven to 400F.
Slice off the top 1/2 inch of each garlic head and scrape out any loose papery skin.
Place the garlic heads on a piece of foil and drizzle 1 Tbsp of olive oil over the exposed cloves. Wrap tightly in foil.
Roast for ~45 minutes until the cloves are soft and golden brown when you peek at them.
Once cool enough to handle, squeeze the roasted cloves out into a small bowl with the remaining 3 Tbsp olive oil. The cloves should pop right out.
Boil the Potatoes While Garlic Roasts
Add the quartered potatoes to a large pot and cover with cold water by ~2 inches.
Bring to a boil and cook for ~15-20 minutes until you can easily pierce them with a fork.
Don’t let them get mushy – they’ll fall apart when you try to drain them.
Drain thoroughly. This is important – any leftover water makes the potatoes watery and weird.
Mash and Finish the Potatoes
Mash the hot potatoes in a large bowl until smooth.
In the same pot you used for boiling, heat the heavy cream over medium heat until warm.
Add the mashed potatoes back to the pot with the warm cream. Add the Parmesan, butter, and salt.
Stir everything together over low-medium heat for ~5 minutes until the cheese melts completely and you get the consistency you want.
Taste and add more salt if needed.
Serve with the Roasted Garlic
Spoon the potatoes into bowls and drizzle with some of the garlic-infused olive oil.
Top with the roasted garlic cloves, fresh thyme, and freshly ground black pepper.
The roasted garlic cloves are soft enough to spread right into each bite.
Roasted Garlic Mashed Potatoes
Ingredients
Ingredients (~8-10 servings)
- 3 heads garlic
- 1/4 cup olive oil divided
- 4 1/2 lbs Russet potatoes peeled and quartered
- 2 1/4 cups heavy cream
- 1 1/2 cups Parmesan cheese shredded
- 6 Tbsp salted butter
- 1/2 tsp salt
- 1/4 cup fresh thyme
- Black pepper freshly ground
Instructions
- Preheat oven to 400F.
- Cut tops off garlic heads, drizzle with 1 Tbsp olive oil, wrap in foil, and roast 45 minutes until soft.
- Boil peeled potato quarters in cold water 15-20 minutes until fork-tender.
- Drain potatoes thoroughly.
- Mash potatoes in large bowl.
- Warm heavy cream in pot, add potatoes, Parmesan, butter, and salt.
- Stir over low-medium heat 5 minutes until cheese melts.
- Squeeze roasted garlic cloves into remaining olive oil.
- Spoon potatoes into serving bowls.
- Drizzle with garlic-infused oil.
- Top with roasted garlic cloves, fresh thyme, and black pepper.
