Ingredients
Equipment
Method
Step 1: Roast the Garlic
- Preheat your oven to 200°C (400°F). Cut the top off the garlic bulb, drizzle with olive oil, wrap in foil, and roast for 35–40 minutes until soft and golden. Let cool slightly.
Step 2: Boil the Potatoes
- Peel and cut potatoes into equal chunks. Place in a large pot of salted water and boil for 15–20 minutes until fork-tender.
Step 3: Drain and Dry
- Drain potatoes thoroughly and return them to the hot pot. Let them sit for 1–2 minutes to release excess moisture.
Step 4: Mash
- Mash the potatoes gently using a masher or ricer. Avoid overworking them.
Step 5: Add Garlic and Dairy
- Squeeze roasted garlic cloves into the potatoes. Add butter and warm cream, stirring until smooth.
Step 6: Add Parmesan
- Fold in grated Parmesan cheese, salt, and black pepper. Taste and adjust seasoning.
Notes
- For the creamiest texture, use Yukon Gold potatoes and mash them while hot.
- Warm the cream or milk before adding to help the potatoes absorb moisture smoothly.
- Freshly grated Parmesan melts better and gives a richer flavor than pre-grated cheese.
- Avoid over-mashing, as this can make the potatoes gluey or dense.
- Adjust garlic and cheese quantities to suit your taste.
- Add a splash of milk or cream when reheating to restore creaminess.