ROASTED GARLIC MASHED POTATOES

Nothing says comfort food more than a savory meat dish with a side of mashed potatoes. I love these Roasted Garlic Mashed Potatoes! It starts off with roasting fresh garlic in the oven. Then, it's time for the potatoes. You can use your favorite, but my favorite potatoes to use are Russet potatoes. They have a higher starch content that produce a fluffy, smooth mashed potato dish. Another important fact is that mashing correctly is very important. Under mashing causes lumpy potatoes, and over mixing causes gluey mashed potatoes. If you have eaten mashed potatoes, which is highly likely, you'll know when it's just right! These potatoes are simply amazing. The garlic mellows out into a nutty flavor as it roasts and takes the these potatoes to a whole other level. They are really easy to make even if you aren’t a pro in the kitchen!

Ingredients:

• 1 medium garlic head

• 2 tsp olive oil

• 2 1/2 pounds peeled russet potatoes, cut into halves or thirds

• Salt and freshly ground black pepper

• 3/4 cup heavy whipping cream

• 1/2 cup butter

• Chopped fresh parsley, for garnish (optional)

Directions:

1. Preheat oven to 400 degrees.

2. Cut garlic head about 1/3-inch from the top to expose cloves.

3. Transfer garlic head to a sheet of foil, drizzle oil over the head, wrap foil tightly around garlic so it's fully covered.

4. Roast in preheated oven, about 40 - 45 minutes.

5. Remove from oven and let cool, then press and pinch cloves out of peels into a small bowl. Mash cloves with a fork and set aside.

6. In the meantime, place potatoes in a pressure cooker or heavy bottomed pot and add enough cold water to cover potatoes, sprinkle in 1 tablespoon salt.

7. If using a pressure cooker, cover and bring to a boil. Once boiled, cook for 35-40 minutes. Let settle, then release pressure and open the cooker. If using a regular pot, bring water to a boil over medium-high heat, then cover with lid, reduce heat to medium-low and allow to boil until potatoes are very tender when pierced with a fork, about 50 minutes.

8. Drain potatoes then return to pot and mash with a potato masher.

9. Add cream, butter, and mashed roasted garlic, and stir with a spoon.

10. Season with salt and pepper to taste. Serve immediately, garnish with parsley if desired.