Ingredients
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1 whole bulb garlic
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2 tbsp olive oil
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3 lbs Yukon Gold potatoes, scrubbed
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1 tbsp salt, plus more to taste
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1/2 cup half & half
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1/2 cup (1 stick) butter, melted
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1 tbsp finely chopped parsley
Steps
1
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.
2
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.
3
Unwrap garlic and let cool. When cool to the touch, squeeze each garlic clove out of its peel.
4
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.
Tips
Roast and squeeze the garlic up to 1 day in advance. Place in a small airtight container, cover with olive oil, and refrigerate.
