Roasted Garlic Parmesan Mashed Potatoes

Recipe courtesy of ghl

***I just realized looking at the recipe that this is the scale I cook it at for thanksgiving when we're feeding a small army. It can be scaled down to normal dinner for 2-4 sizes and most of the seasonings can be adjusted to taste. For the garlic, I like to roast the whole head and keep it in a zip lock in the fridge if I don't use the whole head anyway for a variety of uses.

• 5 pounds russet potatoes 
• 3 cups half-and-half 
• 1 head of garlic
• 2 tablespoons kosher salt 
• Pepper to taste
• 6 ounces grated Parmesan

Roast the garlic - cut the top off the head of garlic and drizzle a little olive oil over the cloves. Wrap in foil and roast for 45 minutes at 400.

Peel and dice potatoes, making sure all are relatively the same size. Place in a large saucepan and cover with water. Bring to a boil over medium-high heat and then reduce heat to maintain a rolling boil. Cook until potatoes fall apart when poked with a fork. 

Squeeze the roasted garlic into the half and half. Heat the half-and-half and the roasted garlic in a medium saucepan over medium heat until simmering. Remove from heat and set aside. 

Remove the potatoes from the heat and drain off the water. Mash and add the garlic-cream mixture until it reaches the consistency you would like, salt, pepper and Parmesan; stir to combine. Let stand for 5 minutes so that mixture thickens and then serve.