Roasted Garlic Mashed Potatoes... by Hailey

These are BY FAR the best mashed potatoes I've ever had or made.
They're so creamy and good, it's ridiculous. And the garlic just takes this regular ol' side dish to a whole new level. I make them several times throughout the year, and every time, they're a hit.
According to the Neely's, they're supposed to yield 3-4 servings, but they must be dishing out some pretty hefty servings!
To be safe, you can double it for a crowd... hey, these are leftovers you'll want to be stuck with!

Roasted Garlic Mashed Potatoes

(recipe by The Neely's)

(Printable recipe)



 (via)

Ingredients

• 1 head garlic
• Olive oil
• 2 pounds red potatoes, washed well and quartered
• Salt and freshly ground black pepper
• 5 tablespoons butter
• 3/4 cup heavy cream

Directions

Preheat oven to 425 degrees F.
Slice off the very top of the garlic head. Drizzle head with olive oil and wrap in foil. Place on a sheet tray and bake until tender and fragrant, roughly 35 minutes. Remove from the oven and let cool. Remove the cloves and mash with a wooden spoon.
Place potatoes in a large stockpot and cover with cold water. Add salt and bring to a boil. Cook until fork tender and drain. Mash the potatoes until smooth.
Meanwhile heat butter and cream until butter melts. Add the roasted garlic and potatoes and mash all together.
Taste and season with salt and pepper. Serve immediately.