Roasted Garlic Mashed Potatoes Creamy Dream Dish

Ingredients

• 2 pounds russet potatoes, peeled and cubed
• 1 whole head garlic
• 0.5 cup unsalted butter (at room temperature)
• 0.5 cup heavy cream (or milk for a lighter option)
• to taste salt and pepper
• to taste fresh chives, chopped (for garnish)
• 0.25 cup cream cheese (optional for extra creaminess)

Instructions

1. Preheat your oven to 400°F (200°C).
2. Cut the top off the whole head of garlic, exposing the individual cloves. Drizzle with a little olive oil and wrap it tightly in aluminum foil. Roast in the oven for about 30-35 minutes, or until the cloves are soft and caramelized.
3. While the garlic is roasting, place the peeled and cubed potatoes in a large pot. Cover with cold water and add a generous pinch of salt. Bring to a boil over high heat, then reduce to a simmer. Cook for about 15-20 minutes, or until the potatoes are tender when pierced with a fork.
4. Once the garlic is roasted, allow it to cool slightly, then squeeze the soft roasted cloves out of their skins and into a small bowl. Mash them with a fork to create a smooth paste.
5. Drain the cooked potatoes and return them to the pot over low heat for a minute to remove excess moisture.
6. Add the roasted garlic puree, butter, heavy cream (or milk), and optional cream cheese to the potatoes. Use a potato masher or a hand mixer to mash until smooth and creamy.
7. Season with salt and pepper to taste, adjusting the creaminess with extra cream if desired.
8. Carefully transfer the mashed potatoes to a serving bowl and garnish with chopped chives.