Roasted Garlic Mashed Potatoes

Steps

1. Preheat oven to 400°F. Separate the cloves of garlic in the bulb. Remove and discard any loose papery skin, but leave cloves unpeeled. Toss with the olive oil and place in center of a double layer of foil. Wrap up tightly and place in oven. Roast 20–30 min., until very tender.
2. Meanwhile, cut the potatoes into quarters and place in a large pot. Add enough water to cover by 1 inch. Add the salt. Heat to a boil on high, partially covered. Reduce heat and simmer 20–25 min., until very tender.
3. Unwrap garlic and let cool. When cool to the touch, squeeze each garlic clove out of its peel.
4. Drain potatoes well and return to pot. Add the half & half, butter, and roasted garlic. Mash until smooth. Season with salt to taste. Transfer to a serving bowl and garnish with the parsley.

Variations

To serve 4: Cut the ingredients in half.
To serve 16: Double all the ingredients except for the salt and half & half. Use 1¼ cups half & half. Use 1½ tbsp salt to season water.

Tips

Roast and squeeze the garlic up to 1 day in advance. Place in a small airtight container, cover with olive oil, and refrigerate.