Ingredients

The following ingredients have 4 Servings
  • 1 bulb garlic
  • 2 tbsp extra virgin olive oil
  • 4 large russet potatoes
  • 1/2 cup shredded Parmesan cheese
  • 3 tbsp heavy cream
  • 6 tbsp butter
  • salt and pepper to taste

Instruction

  • First, preheat oven, toaster oven or air fryer to 375F.
  • Then, put oil and whole unpeeled garlic bulb into a 6 x 6 inch piece of foil and scrunch to close. Roast in oven for 20 minutes.
  • Meanwhile, boil water for potatoes.
  • Peel and cut potatoes into 1 1/2 inch cubes. Boil in salted water until tender. Test with a fork in center of one potato cube.
  • Meanwhile, remove cooked garlic cloves from their peels using a fork or your fingers to force it out and scrape peels if it sticks to it.
  • Drain water from potatoes and put into a large mixing bowl.
  • Add warmed heavy cream and butter. Then add Parmesan cheese, garlic, salt and pepper to potatoes and mix with a mixer or mash with a potato masher until desired texture.