A delightful take on classic garlic mashed potatoes, enhanced with a touch of cream cheese for extra creaminess.
Preheat your oven to 400°F (200°C).
Preheating the oven ensures even roasting of the garlic.
Place the garlic head on a sheet of aluminum foil, drizzle with a bit of olive oil, and wrap tightly.
Drizzling olive oil helps the garlic roast evenly and prevents it from drying out.
Roast the garlic in the oven for about 40 minutes, or until soft and golden.
Check the garlic after 30 minutes to ensure it doesn't overcook.
Meanwhile, peel and chop the potatoes into even chunks.
Cutting the potatoes into uniform pieces ensures they cook evenly.
Place the potatoes in a pot, cover with water, and bring to a boil. Cook until tender, about 15-20 minutes.
Add a pinch of salt to the water for seasoning.
Drain the potatoes and return them to the pot.
Returning the potatoes to the pot helps evaporate excess water.
Squeeze the roasted garlic cloves out of their skins and add to the potatoes.
Roasted garlic should be soft and easy to squeeze out.
Add the butter, cream cheese, milk, salt, and pepper to the potatoes.
Warm the milk slightly before adding to prevent cooling the potatoes.
Mash everything together until smooth and creamy.
For an extra smooth texture, use a hand mixer instead of a masher.
Serve warm, garnished with fresh herbs if desired.
Chopped parsley or chives make a great garnish for added color and flavor.
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