Roasted Garlic Mashed Potatoes

By Leite's Culinaria

Ingredients

1 large garlic bulb or 2 small (2 ounces)
2 teaspoons olive oil
Salt
5 1/2 to 6 pounds Yukon gold potatoes (peeled, if desired, and cut into quarters)
1 stick unsalted butter (4 ounces)
1/2 cup sour cream
1/2 cup grated Parmesan cheese
1/2 cup whole milk (plus more if needed)
Freshly ground black pepper

Prep Time45mins
Cook Time15mins
Servings12

Instructions

Crank the oven to 425°F (218°C).

Remove the loose papery skin from the garlic and cut off the top third of the bulb. Brush the bulb with oil. Wrap the bulb in foil and roast it until tender and sweetly caramelized, 30 to 45 minutes, depending on the size of the bulb. Let cool.

Add a tablespoon or two of salt to a large pot of cold water. Plonk in the potatoes and bring to a boil. Lower the heat to a simmer, cover, and cook until tender when pierced with a fork, 15 to 20 minutes.

Drain the potatoes and scoop them in a large bowl.

Squeeze the cooled, roasted garlic onto the potatoes, and add the butter, sour cream, cheese, and milk. Mash until the taters are as chunky or smooth as you like, adding more milk if needed.

Taste and season liberally with salt and pepper. Serve immediately.