A delightful take on creamy mashed potatoes, enhanced with roasted garlic and a touch of herbs for a comforting side dish.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking for the garlic.
Cut the top off the garlic bulb to expose the cloves. Place it on a sheet of aluminum foil.
Cutting the top allows the garlic to roast evenly and makes it easier to squeeze out later.
Drizzle the garlic with olive oil and sprinkle with salt and black pepper. Wrap the foil around the garlic to form a pouch.
Ensure the garlic is well-coated for maximum flavor.
Roast the garlic in the oven for about 1 hour until tender.
Check the garlic after 45 minutes to prevent over-roasting.
Allow the garlic to cool slightly, then squeeze the cloves out of their skins and mash them with a fork.
Mashing the garlic creates a smooth paste that blends well into the potatoes.
Peel and chop the potatoes and onion. Place them in a pot and cover with water. Add a pinch of salt.
Chopping the potatoes into even pieces ensures they cook uniformly.
Bring the pot to a boil, then reduce the heat and simmer until the potatoes are tender, about 20 minutes.
Test the potatoes with a fork; they should be soft but not falling apart.
Drain the potatoes and onion, then return them to the pot or a mixing bowl.
Draining thoroughly prevents the mash from becoming watery.
Add the mashed roasted garlic, heavy cream, butter, salt, and black pepper to the potatoes. Mash until smooth.
For a smoother texture, use a potato ricer or electric mixer.
Transfer the mashed potatoes to a serving bowl and garnish with fresh parsley.
Adding a pat of butter on top enhances the presentation and flavor.
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