Description
A rich and creamy mashed potato dish infused with roasted garlic and Parmigiano.
Ingredients
Scale
- 2½ pounds potatoes (Yukon Gold or Russet, whole and unpeeled)
- 1 whole head of garlic
- 1 tablespoon olive oil
- 8 tablespoons unsalted butter
- 1 cup heavy cream
- ¾ cup grated Parmigiano
- 1 teaspoon salt
- ⅛ teaspoon black pepper
Instructions
- Roast the Garlic: Slice the top off 1 whole head of garlic to expose the cloves. Drizzle with 1 tablespoon olive oil, wrap in foil, and roast until golden and soft—about 30 minutes in an air fryer or 40 minutes in a 400°F (200°C) oven. Let it cool slightly, then squeeze the caramelized cloves into a small bowl and mash with a fork.
- Boil the Potatoes: While the garlic roasts, add 2½ pounds of whole, unpeeled potatoes to a large pot of cold, salted water. Bring to a boil, then reduce heat and simmer for about 30 minutes, or until fork-tender. Drain well and let them sit for a few minutes to evaporate excess steam.
- Rice the Potatoes: Skip the peeling! Slice each potato in half crosswise, and press the cut side down through a potato ricer. Discard the skin as you go. Rice the potatoes directly into a Dutch oven or large pot.
- Whip and Finish: Warm 8 tablespoons unsalted butter and 1 cup heavy cream together until the butter is fully melted. Add about ¾ of the hot mixture into the riced potatoes. Add the mashed roasted garlic, salt, black pepper, and grated Parmigiano. Stir gently until just combined. Adjust seasoning with more salt and black pepper as needed, and add more butter-cream mixture if desired. Make sure the mash is creamy and to your taste before serving.
Notes
- For a stronger garlic flavor, use two heads of garlic.
- If the mash cools too much, gently rewarm on the stove.
- If the mash gets too thick, loosen it up with a splash of warm cream or milk.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Side Dish
- Method: Boiling, Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 0g
- Sodium: 350mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 45mg