Garlic Mashed Potatoes

• servings: 6 servings

Ingredients

3 large heads of garlic, ¼" cut off tops to expose cloves

Extra-virgin olive oil (for drizzling)

2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, plus more

4 lb. russet potatoes (about 4 large), peeled, cut into 2" pieces

13 Tbsp. unsalted butter, divided

1½ cups heavy cream

Freshly ground pepper

Finely chopped parsley (for serving)

Directions

Place a rack in middle of oven; preheat to 350°. Place 3 large heads of garlic, ¼" cut off tops to expose cloves, cut side up, in center of a large sheet of foil on a rimmed baking sheet; drizzle with extra-virgin olive oil and sprinkle with a pinch of kosher salt. Scrunch up foil around garlic to encase. Bake until garlic is lightly browned and very tender, 75–85 minutes. Let cool.

Meanwhile, place 4 lb. russet potatoes (about 4 large), peeled, cut into 2" pieces, in a large pot; pour in cold water to cover by 2". Set over high heat and bring to a boil. Reduce heat to medium and simmer until potatoes are tender (a knife should slide easily into flesh), 20–30 minutes. Drain and set aside in colander. Reserve pot.

Melt 10 Tbsp. unsalted butter in reserved pot over low heat. Using a potato ricer or food mill, rice potatoes into pot; stir to coat. (Or, add to pot and mash with a potato masher.) Gradually pour in 1½ cups heavy cream, stirring constantly to combine; stir in 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt. Season with freshly ground pepper and more salt if needed. Squeeze garlic cloves from heads into potatoes; stir to combine. Transfer to a large bowl.

Just before serving, melt remaining 3 Tbsp. unsalted butter in a small saucepan over medium heat and drizzle over mashed potatoes; scatter finely chopped parsley on top. Do Ahead: Garlic can be roasted 1 day ahead. Keep wrapped in foil packet and chill.