Garlic goes from pungent to sweet when roasted, giving these creamy, dreamy potatoes a delicious flavor boost.
1 whole bulb garlic
2 tbsp olive oil
3 lbs Yukon Gold potatoes, scrubbed
1 tbsp salt, plus more to taste
1/2 cup half & half
1/2 cup (1 stick) butter, melted
1 tbsp finely chopped parsley
Preheat oven to 400°F. Separate the cloves of garlic in the bulb. Remove and discard any loose papery skin, but leave cloves unpeeled. Toss with the olive oil and place in center of a double layer of foil. Wrap up tightly and place in oven. Roast 20–30 min., until very tender.
Meanwhile, cut the potatoes into quarters and place in a large pot. Add enough water to cover by 1 inch. Add the salt. Heat to a boil on high, partially covered. Reduce heat and simmer 20–25 min., until very tender.
Unwrap garlic and let cool. When cool to the touch, squeeze each garlic clove out of its peel.
Drain potatoes well and return to pot. Add the half & half, butter, and roasted garlic. Mash until smooth. Season with salt to taste. Transfer to a serving bowl and garnish with the parsley.
Roast and squeeze the garlic up to 1 day in advance. Place in a small airtight container, cover with olive oil, and refrigerate.