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Yields:
8 - 10 serving(s)
Prep Time:
40 mins
Total Time:
1 hr 40 mins
You'll have to draw straws to see who gets to lick the spoon clean!
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Ingredients
3 to 4 heads garlic
- 1 Tbsp.
olive oil
- 1 Tbsp.
plus 1/2 teaspoon kosher salt
Black pepper, to taste
- 5 lb.
russet or Yukon Gold potatoes, peeled and cut into 1-inch chunks
- 1 1/2
sticks salted butter, cut into pieces and at room temperature, plus more for topping
- 4 oz.
cream cheese, at room temperature
- 2 cups
grated parmesan cheese
- 1/2 cup
half-and-half
- 1/4 cup
heavy cream
- 1 cup
fresh parsley, chopped, plus more for topping
Directions
- Step 1Preheat the oven to 400 ̊. Cut the top quarter off the garlic heads. Place in a pie pan, drizzle with the olive oil and sprinkle with 1/2 teaspoon salt and a few grinds of pepper. Cover with foil and bake until the garlic is golden and soft, about 45 minutes. Let cool.
- Step 2Meanwhile, place the potatoes in a large pot and cover with cold water. Bring to a boil over medium-high heat and cook until tender, 10 to 15 minutes. Drain and return to the pot.
- Step 3Add the butter, cream cheese, parmesan, half-and-half, cream, parsley, 1 tablespoon salt and a few grinds of pepper to the potatoes and mash with a potato masher. Squeeze the garlic out of its skin and stir into the potatoes. Spoon into a serving bowl and top with more butter and parsley just before serving.
Make-ahead tip: Make the potatoes up to 3 days in advance and refrigerate in an airtight container. Reheat in the microwave, thinning with warm half-and-half as needed.
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