Description
A creamy and flavorful side dish featuring smooth mashed potatoes blended with sweet, roasted garlic, fresh parsley, and a touch of parmesan cheese. Perfectly roasted garlic enhances the classic mashed potato recipe, making it a comforting addition to any meal.
Ingredients
Scale
Garlic Roasting
- 2 heads fresh garlic
- 2 Tbsp olive oil
Mashed Potatoes
- 3 pounds potatoes, peeled and diced
- ¼ cup heavy cream
- ¼ cup grated parmesan
- ¼ cup butter, cubed
- ¼ cup chopped fresh parsley
- ½ tsp black pepper
- ½ tsp salt, or to taste
Instructions
- Preheat Oven: Begin by preheating your oven to 425ºF (220ºC) to prepare for roasting the garlic.
- Roast Garlic: Cut the tops off the garlic heads to expose the cloves. Drizzle the garlic heads with olive oil, then wrap them tightly in aluminum foil. Roast in the preheated oven for 30 minutes until the garlic is soft and caramelized. Once done, squeeze the roasted garlic pulp out of the skins and set aside.
- Cook Potatoes: Place the peeled and diced potatoes in a large pan, covering them completely with water. Bring to a boil over high heat and cook for 20 to 25 minutes until the potatoes are fork-tender and easily mashable. Drain the potatoes thoroughly.
- Mash and Combine: Transfer the cooked potatoes and roasted garlic pulp to a large bowl. Mash them together until smooth. Add the heavy cream, grated parmesan, cubed butter, chopped parsley, salt, and black pepper. Continue mashing and mixing until all ingredients are fully combined into a creamy, flavorful mashed potato dish.
Notes
- For extra flavor, consider adding a splash of chicken or vegetable broth instead of some heavy cream.
- You can substitute parmesan with other hard cheeses like Pecorino Romano if desired.
- Use Yukon Gold potatoes for a naturally creamy texture or russet potatoes for a fluffier mash.
- If you prefer a chunkier texture, mash the potatoes less thoroughly.
- Adjust salt and pepper to your taste, starting with less and adding more as needed.
- Roasted garlic can be made ahead and stored in the refrigerator for up to 3 days.
