Mashed Potatoes Roasted Garlic (Print Version)

Creamy potatoes blended with roasted garlic, Parmesan, and thyme. Rich, savory, and perfect for any meal.

# Ingredients:

→ Roasted Garlic

01 - 2 whole heads garlic
02 - 1 tablespoon olive oil, for roasting
03 - 3 tablespoons olive oil, for serving

→ Mashed Potatoes

04 - 1.4 kilograms Russet or Yukon Gold potatoes, peeled and quartered
05 - 360 milliliters heavy cream
06 - 100 grams Parmesan cheese, finely shredded
07 - 56 grams salted butter
08 - 0.25 teaspoon salt, plus more to taste
09 - 3 tablespoons fresh thyme leaves
10 - freshly ground black pepper, to taste

# Instructions:

01 - Preheat oven to 200°C. Slice the top from each garlic head to expose the cloves. Remove any loose papery skins.
02 - Place garlic heads on a sheet of foil. Drizzle exposed cloves with 1 tablespoon olive oil and wrap tightly. Roast for 45 minutes until golden and softened. Cool, then squeeze out the garlic cloves into a small bowl.
03 - Add 3 tablespoons olive oil to the bowl with the roasted garlic to create a flavorful infusion for serving.
04 - While garlic roasts, place peeled and quartered potatoes in a large pot. Cover with cold water by 2 to 5 centimeters. Bring to a boil and cook for 15–20 minutes until fork-tender. Avoid overcooking.
05 - Drain potatoes thoroughly. Return to a bowl and mash using a potato masher or preferred tool until smooth.
06 - In the empty warm pot, heat the heavy cream. Add the mashed potatoes while hot, along with Parmesan cheese, butter, and salt. Stir constantly over low-to-medium heat for about 5 minutes until creamy and incorporated.
07 - Season with additional salt if needed. Adjust consistency with extra cream if desired.
08 - Transfer mashed potatoes to serving dish. Swirl in garlic-infused olive oil or extra melted butter. Top with roasted garlic cloves, fresh thyme, and freshly ground black pepper. Serve immediately.

# Notes:

01 - For extra-smooth texture, use a potato ricer instead of a standard masher. Keep potatoes hot during mashing to ensure proper absorption of cream and butter.

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