Roasted Garlic Mashed Potatoes

Recipe View 5 mins Preheat the oven to 350 degrees F (175 degrees C). (5 minutes)

Recipe View 2 mins Drizzle olive oil generously over the exposed garlic cloves. Wrap the garlic head tightly in aluminum foil to create a steamy environment for roasting. (2 minutes)

Recipe View 1 hrs Bake in the preheated oven for 1 hour, or until the garlic cloves are soft and yielding to the touch. (60 minutes)

Recipe View 50 mins While the garlic roasts (about 35 minutes into roasting), bring a large pot of generously salted water to a rolling boil. Add the peeled and quartered russet potatoes. (5 minutes)

Recipe View 5 mins Cook the potatoes until they are fork-tender, about 15 minutes. A knife should easily slide into the center of a potato. (15 minutes)

Recipe View 5 mins Drain the potatoes thoroughly and let them steam dry in the pot for a few minutes to remove excess moisture. This is key for fluffy mashed potatoes. (3 minutes)

Recipe View Transfer the drained potatoes to a mixing bowl. Add the softened butter and milk. (2 minutes)

Recipe View Carefully remove the roasted garlic from the oven and let it cool slightly. Cut the garlic head in half horizontally and squeeze the softened, caramelized cloves into the mixing bowl with the potatoes. (3 minutes)

Recipe View Using an electric mixer or a potato ricer (for the smoothest results), combine the ingredients until well combined and the desired consistency is achieved. Be careful not to overmix, as this can lead to gummy potatoes. (5 minutes)

Recipe View Season generously with salt and freshly ground black pepper to taste. For an extra layer of flavor, consider adding a pinch of nutmeg or a sprinkle of fresh herbs like chives or parsley. (2 minutes)

Recipe View Serve immediately and enjoy!