Creamy Mashed Potatoes with Roasted Garlic and Parmesan (Print version)

Fluffy, creamy mashed potatoes folded with sweet roasted garlic, butter, warm cream, and Parmesan.

# Ingredients:

For the roasted garlic

01 - 1 large head garlic
02 - 1 teaspoon olive oil
03 - Pinch of kosher salt
04 - Pinch of black pepper

For the potatoes

05 - 2 lb (900 g) Russet potatoes, peeled and cut into 2-inch chunks
06 - 1 lb (450 g) Yukon Gold potatoes, peeled and cut into 2-inch chunks
07 - 1 tablespoon kosher salt, for the cooking water
08 - 6 tablespoons (85 g) unsalted butter
09 - 3/4 cup (180 ml) whole milk
10 - 1/2 cup (120 ml) heavy cream
11 - 1/3 cup (80 g) sour cream
12 - 3/4 cup (75 g) finely grated Parmesan cheese, plus more for serving
13 - 1 teaspoon kosher salt, plus more to taste
14 - 1/2 teaspoon black pepper
15 - 2 tablespoons chopped fresh chives
16 - 2 tablespoons melted butter, for serving, optional

# Instructions:

01 - Heat the oven to 400°F. Slice the top off the garlic head to expose the cloves, drizzle with olive oil, season with salt and pepper, wrap in foil, and roast for 40-45 minutes until the cloves are golden and soft.
02 - Place the potato chunks in a large pot and cover with cold water by 1 inch. Add 1 tablespoon kosher salt, bring to a boil, then simmer for 18-20 minutes until fork-tender.
03 - Drain the potatoes well and return them to the warm pot for 1 minute. Shake the pot gently so excess steam escapes.
04 - In a small saucepan, warm the butter, milk, and cream over low heat until the butter melts. Keep it warm but do not boil.
05 - Squeeze the roasted garlic cloves from the skins. Rice or mash the hot potatoes with the roasted garlic until smooth or mostly smooth.
06 - Gently stir in the warm dairy, sour cream, Parmesan, salt, and pepper. Taste and adjust seasoning, then spoon into a serving bowl and top with chives, melted butter, and extra Parmesan if desired.

# Good to know:

01 - Best served hot, right after mashing.
02 - Can be made up to 2 days ahead and reheated gently.
03 - Use a ricer for the smoothest texture.

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