Ingredients:

  • 1 head of garlic
  • 1 tablespoon olive oil (15 ml)
  • Pinch of salt
  • 2.5 pounds Yukon Gold potatoes, peeled and quartered (approximately 1.1 kg)
  • 1/2 cup heavy cream (120 ml)
  • 1/4 cup unsalted butter, softened (57g)
  • 1/4 cup milk (60 ml)
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • Optional: 2 tablespoons chopped fresh chives or parsley for garnish

Instructions:

  1. Preheat oven to 400°F (200°C). Cut the top off the garlic head, drizzle with olive oil, sprinkle with salt, wrap in foil, and roast until soft and golden, about 20 minutes. Let cool slightly.
  2. Place potatoes in a large pot and cover with cold water. Bring to a boil and cook until fork-tender, about 10 minutes.
  3. Drain the potatoes in a colander and return them to the pot. Place pot back on the stovetop over medium-low heat and dry the potatoes by gently stirring for 1-2 minutes to remove excess moisture.
  4. Squeeze the roasted garlic cloves from their skins into the pot with the potatoes. Add heavy cream, butter, and milk. Mash until smooth and creamy.
  5. Season with salt and pepper to taste. Garnish with fresh chives or parsley (optional). Serve hot.