Select a size: | | | |
| Prep Time Cook Time |
Servings 8 | Difficulty Easy |
Ingredients
- 2 heads Garlic
- 1 Tablespoon Extra Virgin Olive Oil
- 7 whole Medium White Potatoes, Peeled And Cubed
- ¼ cups Whole Milk
- ¼ cups Heavy Cream
- ¼ cups Parmesan Cheese
- 4 Tablespoons Butter
- ½ teaspoons Salt
- ¼ teaspoons Pepper
Preparation Instructions
First off, roast your garlic. Preheat your oven to 375ºF. Slice the top off of the heads of garlic and drizzle the exposed cloves with olive oil. Wrap the garlic in foil and bake for 50 minutes. Let cool before handling. To remove the roasted garlic from its papery peel, just hold it in your hand and squeeze it out.
Add the potatoes to a pot of cold water and bring to a boil over high heat. Reduce heat to medium high and continue boiling until potatoes are tender and a knife slips right through, about 20 minutes.
Drain the potatoes and use a ricer to mash them (or a potato masher). Stir in the rest of the ingredients (roasted garlic, milk, cream, Parmesan, butter, salt, and pepper) until well blended and creamy. Serve.
