Categories: Turkey
Ingredients
- 3 to 4 heads garlic
- 1 tbsp. olive oil
- 1 tbsp. plus 1/2 tsp kosher salt
- Black pepper, to taste
- 5 lbs. russet or Yukon Gold potatoes, peeled and cut into 1-inch chunks
- 1 1/2 sticks salted butter, cut into pieces and at room temp, plus more for topping
- 4 oz. cream cheese, at room temp
- 2 cups grated Parmesan
- 1/2 cup half-and-half
- 1/4 cup heavy cream
- 1 cup fresh parsley, chopped, plus more for topping
Directions
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Preheat the oven to 400. Cut the top quarter off the garlic heads. Place in a pie pan, drizzle with the olive oil and sprinkle with 1/2 tsp salt and black pepper. Cover with foil and bake until the garlic is golden and soft, about 45 minutes. Let cool.
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Meanwhile, place the potatoes in a large pot and cover with cold water. Bring to a boil over medium-high heat and cook until tender, 10 to 15 minutes. Drain and return to the pot.
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Add the butter, cream cheese, Parmesan, half-and-half, cream, parsley, 1 tbsp. salt and black pepper and mash with a potato masher. Squeeze the garlic out of its skin and stir into the potatoes. Spoon into a serving bowl and top with more butter and parsley just before serving.