Roasted Garlic Mashed Potatoes

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

1. Heat the oven to 400 degrees. Slice about 1/2-inch off the top of each garlic head so the cloves are visible.
2. Set the garlic heads on a piece of foil. Spoon 1 tsp oil over each one, then seal the foil snugly around them so they are completely enclosed. Roast until the cloves are soft and just lightly browned, about 40 – 45 minutes.
3. Take the garlic out of the oven and let it cool while you cook the potatoes. Once it is cool enough to handle, squeeze and nudge the cloves from their skins into a small bowl. Use a fork to mash them, then put them aside.
4. Add the potatoes to a large enameled cast iron pot and pour in enough cold water to cover them. Sprinkle in 1 Tbsp salt. Bring the water to a boil over medium-high heat, then cover the pot, lower the heat to medium-low, and cook at a steady boil until the potatoes are extremely tender when poked with a fork, about 20 minutes.
5. As the potatoes finish cooking, pour the milk into a liquid measuring cup, then add the cream and butter. Microwave the mixture until it is hot, about 45 – 60 seconds.
6. Drain the potatoes, return them to the pot, and mash them with a potato masher. You want a little texture left, so do not worry about getting them perfectly smooth.
7. Pour in the hot milk mixture and add the mashed roasted garlic. Stir everything together with a spoon, seasoning with salt and pepper to taste. Serve right away with extra butter and parsley, if desired.