Garlic Mashed Potatoes

Method

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   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.

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