Prep Time 15 mins
COOK Time 45 minutes
2 heads garlic 2 tsp olive oil 3 lb russet potatoes and/or yukon gold potatoes, peeled and diced into 1-2" cubes 4 tsp kosher salt, divided 1 stick unsalted butter, at room temperature ⅓ c heavy cream, warmed ⅓ c whole milk, warmed chopped fresh parsley or chives, for garnish
Slice off the top of the garlic, then drizzle with olive oil. Wrap in foil.
Roast in a 400°F oven until the cloves are deep golden brown and very soft. Cool to room temperature.
Peel and dice the potatoes. Run under cool water until water runs clear to remove starch.
Transfer to a pot, cover with cold water, add salt, and bring to a boil. Reduce to a simmer and cook until potatoes are easily mashed with the tines of a fork.
Drain, then return to the hot pot. Toss with a rubber spatula to dry the potatoes and remove any clinging water droplets.
Add the roasted garlic, remaining 1 teaspoon salt, and room temperature butter.
Pour in the heavy cream and milk. Warm first in the microwave for 20 seconds to keep the potatoes piping hot.
Mash with a potato masher or with a hand mixer on LOW speed.
Transfer to a serving bowl. Serve with more butter to taste, chopped parsley and/or chives, and ground pepper. Enjoy!