Categories: Sides

Ingredients

• 2 medium heads garlic
• 2 tsp olive oil
• 3 lbs. red potatoes, quartered
• 2 tsp kosher salt, divided
• 4 oz. cream cheese, softened
• 1/4 cup unsalted butter, cubed
• 1/2 tsp black pepper
• 1 cup whole milk
• 2/3 cup grated Parmesan

Directions

1. Preheat oven to 400.

2. Cut 1/2 inch off top end of garlic heads, keeping cloves intact. Place garlic, cut side up, on foil. Drizzle with oil, and wrap garlic in foil.

3. Bake until golden brown and soft, 40-45 minutes. Let cool completely. Squeeze garlic cloves into a small bowl; coarsely mash with a fork.

4. In a large Dutch oven, bring potatoes, 1 tsp salt, and water to cover to a boil over medium-high heat. Boil until tender, 15-20 minutes; drain. Using a potato masher, mash potatoes. Stir in roasted garlic, cream cheese, butter, pepper, and remaining 1 tsp salt. Add milk and cheese, stirring until creamy.

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