Ingredients:
1 head of garlic
1 tbsp of olive oil
2 pounds of potatoes, peeled and quartered
Kosher salt, to taste
3 tablespoons of butter
1/3 cup of heavy cream
1/4 cup of grated Parmesan cheese
2 tablespoons of fresh parsley, minced
Black ground pepper, to taste
Instructions:
You will want to preheat your oven to 400 degrees F.
You should cut off the top 1/2 inch of the head of garlic. Place the garlic on piece of aluminum foil, drizzle olive oil over the garlic cloves and then close tin foil and make a pouch to roast your garlic in. Now place your garlic in your oven and roast it for 30 minutes or until the garlic has completely softened. When its done remove the pouch of garlic and let it cool completely. When its cool squeeze out the garlic cloves and then crush the garlic cloves into a paste.
While your garlic is roasting place your potatoes and 1/2 teaspoon of salt into a large saucepan and cover with cold water. Now place your saucepan over a medium heat and bring your potatoes to a boil. Now reduce your heat to a medium low and let your potatoes simmer until they are tender when pierced with a fork. This should take about 20 minutes. Drain your potatoes when finished.
When your potatoes are done place your butter, cream and Parmesan cheese into a small saucepan over a low heat and heat your ingredients until the butter just melts. You just want to melt your butter and warm your cream. Then remove your saucepan from the heat and set aside your Parmesan cheese mixture.
Now place your boiled potatoes, garlic paste, Parmesan cheese mixture and parsley into a large mixing bowl and beat your potatoes with a hand mixer until your potatoes are the consistency you want. Do not over beat them or they will become gummy.
Now, taste your mashed potatoes and then season them with salt and pepper to your taste.
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